11 Reviews

This is the first time I have used dried mint and it worked fine, though I would imagine if you had fresh mint on hand that would work too. I used white balamic vinegar instead of the plain white. I trebled the recipe to make it more of a family sized serving. Very tasty and quick and easy to make. My potatoes didn't take as long to cook as the recipe suggested. I would definitely make this recipe again. Made for Aussie Kiwi Swap Dec 2010

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Kiwi Kathy December 02, 2010

Great light and tasty flavours, such a quick and easy salad to put together. The mint gives the potato a really fresh taste ( I used some fresh chopped mint as well). A perfect compliment to our dinner on this hot summers might! I think this recipe would be just as nice served warm. Thanks floWer for another great salad recipe for summer.

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Tisme January 08, 2010

I thought this was very nice. So simple yet very flavourful. I used crushed red peppercorns in place of the black pepper. I served it at room temperature since it's a little cool today. I will try it 'hot' as a side to a meat entree one day soon. Thanks Flower for a lovely addition to my salad collection. Made for the Auzzie/NZ Recipe Swap #33

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Diana #2 October 04, 2009

This was very quick and easy. The flavor was fresh and light, would be good foor a warm summers day. However, on a cold, rainy day I felt it needed a little more punch - we actually heated it up and enjoyed it better that way.

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morgainegeiser March 08, 2009

Wordeful salad! I believe that often the taste is in the simple things. This is an example! I used fresh olive oil from this year's harvest. I had never tried mint in a potato salad but this is so good. Thanks for a wordeful recipe! Made it for the 12 Days of Christmas Swap.

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katia December 30, 2008

A very quick potato salad. I used a very good organic olive oil and wish the dish had been a little less vinegary to let that star a bit more. I would add a tablepoon of finely diced red onion and chopped parsley next time.

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JustJanS November 04, 2008

One tiny change--I used fresh mint -- such a very good salad. It really plays upthe flavor of the potatoes. Thanks, Flower!

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Chef Kate September 11, 2008

I served this to my husband and a friend of ours yesterday, and both declared it "the bomb." Though they had no idea there was mint in it. Combined with oil and vinegar, it takes on an entirely different character. I didn't happen to have any white vinegar on hand, so I used a white balsamic. Loved every bite.

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EmmyDuckie June 15, 2008

Pure bliss! It was hard to stop nibbling on these before dinner time. I used red skinned potatoes and fresh mint. The vinegar added a nice touch and did not overwhelm the potatoes. This one is sure to be a repeat! Made for ZWT 4 by a fellow Jefe de la Cocina :)

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cookiedog June 10, 2008

Just how I remembered them when I lived in KKTC! I used to add lemon juice sometimes as well, or in place of the white vinegar. A lovely recipe, and I hope you don't mind Rose, but my new spuds were so fresh and nice - I left the skins on them! Another Cypriot classic that I love to eat - thanks for posting the recipe. FT:-)

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French Tart March 13, 2008
Chef Flower's Potato Salad - Kibrisli Patates Salata