When you can’t wait for the potato harvest in late August, steal a couple of baby potatoes in early summer for this hard-to-resist salad.
1 cup of baby red potatoes fresh from the garden
Handful of fresh mint leaves (apple mint used in this recipe)
1 tablespoon of olive oil
Salt to taste
Wash and steam the potatoes for about ten minutes. While potatoes are steaming, mix olive oil with coarsely chopped mint leaves and salt in a bowl. Cool potatoes to room temperature and fully coat with oil and spices. Serve immediately.
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©Room2GrowGarden.com, June 22, 2018