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Double Mint Potato Salad

Easy Double mint potato salad recipe

Published on December 11, 2021

This light and refreshing potato salad is the polar opposite of the traditional, creamy, mayonnaise-based versions. The mint and scallions offer a fresh, herbal taste, while chilli adds a spicy bite.

Make this the morning before you intend to serve it and leave it to marinate at room temperature all day. Alternatively, refrigerate for extended storage, but bring to room temperature before serving. Other herbs, such as cilantro, parsley, tarragon, and sage, can be used in place of the mint; adjust the amount to taste.

Double Mint Potato Salad

Double mint potato salad

Enjoy a wonderfully different potato salad with a rich, creamy taste.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Salad
Cuisine Australian, vegetarian
Servings 4


  • 800 g small potatoes
  • 1/2 bunch mint leaves torn
  • 1/2 bunch flat-leaf parsley leaves torn
  • 2 tsp mint
  • 1/2 tsp ground cumin
  • 1/2 tsp salt flakes
  • 1/2 lemon juice
  • 200 g creme fraiche


  • Combine the dried mint, cumin, salt, lemon juice, and crème fraiche to make the dressing. Chill until ready to serve, the longer the better.
  • In a large saucepan of boiling, salted water, cook the potatoes for 10 to 15 minutes, or until soft. Drain, then return to the heated, dry pan for 15 minutes to dry and chill.
  • Cut the potatoes whichever you like (or leave them whole if they're little). Toss gently with the dressing after it has cooled to room temperature.
  • Sprinkle the fresh herbs on top, finish with a pinch of salt, and enjoy.
Keyword Christmas, vegeterian
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