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Minted potato salad

Most often potatoes are teamed with basil or parsley in salads; mint gives this potato salad a welcome palate surprise.

• 1/2 medium red onion (chopped)
• 1 red bell pepper (cored, seeded, cut into matchsticks)
• 1 clove garlic (minced)
• 1/4 cup balsamic vinegar
• 1/2 teaspoon salt
• 2 pounds fingerling potatoes (cut into 1/2-inch slices)
• 2 teaspoons salt
• 1/4 cup extra-virgin olive oil
• 1/2 cup coarsely chopped fresh mint
• 1/2 cup coarsely chopped pitted Kalamata olives

In bowl, combine 1/2 medium red onion (chopped), 1 red bell pepper (cored, seeded, cut into matchsticks), 1 clove garlic (minced), 1/4 cup balsamic vinegar and 1/2 teaspoon salt. Set aside.

Place 2 pounds fingerling potatoes (cut into 1/2-inch slices) in a pot and cover with cold water. Add 2 teaspoons salt and bring to boil on high heat. Reduce heat and simmer until tender, about 15 minutes. Drain and cool until steam stops rising.

To onion mixture, add 1/4 cup extra-virgin olive oil, 1/2 cup coarsely chopped fresh mint, and 1/2 cup coarsely chopped pitted Kalamata olives; toss mixture, adding freshly ground black pepper to taste. Add potatoes and gently toss. Serve warm or cool.

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(Adapted from “The Herbfarm Cookbook” by Jerry Traunfeld, Scribner.)

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