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4
Easy
By Samantha Clark and Samuel Clark
Published 2014
The real star potato variety for this salad is Pink Fir Apple. A crazy name and a very particular potato, its characteristics are dense, earthy and dry. Pink Firs are available at posh veg shops, supermarkets and farmers’ markets during the summer and autumn. If you can’t get hold of them, use a variety of new potato instead.
Simmer the potatoes in well-salted water with 1 sprig of mint for 20–25 minutes or until tender. (Other varieties of potato may take less time to cook as they are less dense.) Drain the potatoes and discard the mint.
While the potatoes are cooling, pick the leaves off the remaining sprigs of mint and shred them finely. When the potatoes are just cool enough to handle, slice them into 8m