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Vegan Spicy potato salad with mint
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5 from 1 vote

Blog CookOff! Well-Seasoned Potato and Mint Salad

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


  • 3 Tbsp oil
  • 1 tsp mustard seeds
  • 3 cloves Gourmet Garden Garlic - 80g" target="_blank" rel="nofollow">garlic minced
  • 1/2 tsp red pepper flakes
  • 3/4 tsp freshly ground black pepper
  • 3 medium potatoes boiled and cubed
  • 1 small red onion finely chopped
  • 2 green chilies
  • 1/3 cup grapefruit juice or the juice of 1 lime
  • 1 tsp black salt
  • 2 Tbsp finely chopped fresh mint


  • 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.


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.