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    Home » Blog Post

    Well-Seasoned Potato Salad with Mint

    Modified: Oct 28, 2022 by Susan Pridmore · This post may contain affiliate links · 9 Comments

    Vegan, spicy potato salad tempered by mint and lime juice.

    Vegan Spicy potato salad with mint

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    It’s officially BBQ season with the arrival of Memorial Day weekend here in the States. We can BBQ year-round here in California, but it doesn’t become a party until this last weekend of May.

    It’s one of the few times of year I still make potato salad. Not because I don’t love it, but because my body loves it a little too much. So although I’ve dog-eared Rinku’s new cookbook Spices & Seasons: Simple Sustainable Indian Flavors like crazy, and yes I posted a Vegan Lentil and Potato Salad just yesterday, I homed in on a potato salad. But not just any potato salad. This one pops with flavors of mustard seed, garlic, red pepper flakes and freshly ground pepper. Yes, that can be a lot of heat, but it all gets tempered with cooling mint and lime juice. She also recommends grapefruit juice instead of the lime juice and although I love it with limes, I’m trying it with grapefruit next time around. And there will be a next time around.

    To catch any of you newbies up on this Blog CookOff, I was invited by Hippocrene Books, a well-known publisher of international cookbooks, to participate in a Blog-off to celebrate the new release of Spices and Seasons, by Rinku Bhattacharya. Stay tuned here next week, because I’ll be hosting a #Giveaway of Rinku’s book on Wednesday.

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    Vegan Spicy potato salad with mint
    5 from 1 vote

    Blog CookOff! Well-Seasoned Potato and Mint Salad

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    Prep Time30 minutes mins
    Cook Time20 minutes mins
    Total Time50 minutes mins
    Course: Side Dish
    Author: Susan Pridmore
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    Ingredients

    • 3 tablespoon oil
    • 1 teaspoon mustard seeds
    • 3 cloves garlic minced
    • ½ teaspoon red pepper flakes
    • ¾ teaspoon freshly ground black pepper
    • 3 medium potatoes boiled and cubed
    • 1 small red onion finely chopped
    • 2 green chilies
    • ⅓ cup grapefruit juice or the juice of 1 lime
    • 1 teaspoon black salt
    • 2 tablespoon finely chopped fresh mint

    Instructions

    • Heat the oil in a large skillet or wok and add the mustard seeds and wait til they pop. Add the garlic and gently cook for about 1 to 2 minutes until pale golden. Stir in the red pepper flakes and black pepper.
    • Add the potatoes and toss gently until they are coated and warmed through. Mixture should be very fragrant and the spices should be coating the potatoes with specs of golden brown.
    • Place in a mixing bowl and toss with the red onions, green chilies, grapefruit or lime juice, and black salt. Mix in the mint. Let the mixture chill for about 20 minutes before serving.

    Notes

    I used yellow mustard seeds as that was what I had on hand, but brown ones would work well too!
    I substituted fingerling potatoes for russet potatoes.
    I used Serrano chiles for the green chilies.
    I used 2 limes.
    « Green Mint Chutney...Tossed in Rice With Tomatoes & Nectarines
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    About Susan Pridmore

    Susan Pridmore is an award-winning cookbook author and the owner of The Wimpy Vegetarian. She has been featured in Huffington Post, Healthline, BuzzFeed, and has written for and developed recipes for The Food Network and Parade Magazine. She is professionally trained and focuses on easy vegetarian recipes for busy lives, bread-baking, and tips for new vegetarians. Susan lives in the mountains in Lake Tahoe with her husband and mini-labradoodle.

    Reader Interactions

    Comments

    1. Mary @ Fit and Fed

      May 24, 2014 at 5:02 pm

      That looks like a relatively straightforward recipe for Indian cuisine. If the whole cookbook is like that it would be useful for cooking Indian without making a big effort. Looks good!

      Reply
    2. apuginthekitchen

      May 25, 2014 at 6:12 am

      It's a wonderful recipe and I love using mint on/in so many dishes. Are those purple potatoes? It's not just delicious but beautiful.

      Reply
    3. Kate @ Veggie Desserts

      May 25, 2014 at 12:15 pm

      Those purple potatoes look so special! Great recipe.

      Reply
    4. Choc Chip Uru

      May 27, 2014 at 2:28 pm

      What a fragrant and colourful delicious dish 😀

      Cheers
      Choc Chip Uru

      Reply
    5. laurasmess

      May 28, 2014 at 1:24 am

      So gorgeous Susan. I love that stunning purple potato... I only tried them for the first time about one year ago and I was blown away by the pigment! Love the dressing you've used. I hope that you had a lovely Memorial Day weekend... though our rememerance day was a couple of months ago I also took the time to be thankful once again for our freedom 🙂 It's a worthy occasion xx

      Reply
    6. mjskit

      May 31, 2014 at 11:45 am

      Great potato salad! Love all of the seasonings you use and the chile and lime is so nice for a little extra kick. Love it!

      Reply
    7. Spicy salad

      August 22, 2015 at 10:30 pm

      5 stars
      This look so yummy

      Reply
    8. plasterers bristol

      December 07, 2015 at 7:40 am

      These sound really good, thanks for putting this up.

      Simon

      Reply
    9. leeshin

      January 25, 2016 at 4:26 am

      such an nice and mouth watering blog

      Reply
    5 from 1 vote

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    about the author:

    Susan Pridmore

    Hi there! I'm an award-winning cookbook author, culinary school graduate, professional photographer and recipe developer. My cookbook Simply Vegetarian was named #1 best cookbook for new vegetarians, and I want to make it easier for you to cook fabulous vegetarian meals. Come join me in the kitchen!

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