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Mint Potato Salad

Insalata di Patata alla Menta

Serves 8

I loved to eat my Grandmother Galasso's potato salad on a hot and steamy August day. The most important ingredient was fresh mint that, picked early in the morning, scented the entire kitchen. It was generously combined with the hot potatoes and the other ingredients to marinate for several hours before serving. Sometimes, tender young peas were added raw to this dish.



2/3 cup Filippo Berio extra-virgin olive oil

1/4 cup red wine vinegar

3 cloves garlic, minced

1 cup fresh mint leaves, torn in small pieces

6 large all-purpose potatoes or 12 small red-skinned potatoes

1 cup fresh young peas, optional

Salt and freshly cracked black pepper to taste


In a large shallow serving dish, combine all the dressing ingredients. Stir to blend, and set aside.

Wash the potatoes but do not peel. Put the potatoes in a large pot, add water to cover, and bring to a boil. Boil until tender, but not overly soft. If using all-purpose potatoes, cut them into ¼-inch slices; cut red potatoes in half. Place the hot potatoes cut sides down in the dressing. Add the peas, if desired.

Cover the salad and let sit at room temperature for several hours before serving, turning the potatoes occasionally in the dressing. Season with salt and pepper and serve.

This recipe is from CIAO ITALIA by Mary Ann Esposito, published by William Morrow and Company Inc., in 1991.


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