New Potato and Mint Salad

This potato and lettuce salad offers crunch and comfort with every bite. It can be made in advance and enjoyed any time of the day.

It’s hearty and healthy. The potatoes make it filling, the edamame and tofu add some tasty protein, the lettuce adds a sweet-crunchiness and the mint tops it all off making it refreshingly cool.

This easy and delicious potato salad doesn’t contain any ingredients that spoil quickly so it’s perfect for picnics. It’s tasty warm or cold, making it a good choice for unpredictable summer weather! It’s also a great accompaniment to a vegan BBQ, making it a superb summer staple.

This isn’t your usual mayonnaise based potato salad. This is light and refreshing with the mint adding a bright, herbal flavour. Make sure to add the mint shortly before serving to keep the bright colour.

If you’re making this for friends try using yellow, purple and red potatoes, to make it more colourful. 

I have mint overtaking my garden (and I love it) so this is a good for using some of it up. If you don’t like mint you can substitute it for basil, parsley or coriander

Optional garnishes if you wanna take this simple salad up a notch:

• Lemon zest, for a delicious citrus flavour 
• Fresh red chilli or tabasco, for a surprise kick
• Diced red pepper adds a sweet flavour and crunchy texture
• Walnuts, for more comfort and crunch
• Cucumber, to add to the freshness and give a little extra crunch
• Spring onion (greens only), for flavour and punch 
• If you’re not low-FODMAP this would be delish w/some grilled asparagus

If you do make this please rate it and leave a comment, I’d love to hear how you had yours.

Enjoy!

Print Pin

New potato and Fresh Mint Salad

Servings 4

Ingredients

• 500 g baby new potatoes
• 100 g edamame beans
• 2-3 little gem lettuces

For the 'feta'

• 300 g firm tofu pressed and drained
• 4 tbsp water
• 4 tbsp ACV apple cider vinegar
• 2 tsp tamari
• 2 tbsp lemon juice
• 1 tbsp GOO garlic infused olive oil
• 1 tbsp oregano

For the dressing

• 4 tbsp EVOO extra virgin olive oil
• 2 tbsp ACV apple cider vinegar
• 1/2 tsp grainy mustard
• Large handful washed chopped fresh mint

Instructions

• To make your feta, dice the tofu then put it in a large bowl. Put all the liquid ingredients and oregano in a screw top jar and shake, then pour the mix over your tofu and stir well so it's evenly covered. Put it in the fridge to marinate leave circa 1 hour, mixing occasionally 
• After your feta has been in the fridge for circa 40 minutes you can wash and boil your potatoes - depending on how large the are they should be ready between 7-12 minutes. To test them just pierce one of the larger ones with a fork, it should pass through the potato easily
• To make your dressing simply add all the ingredients to a screw top jar and shake well to combine
• Wash and chop your lettuce
• Drain your 'feta' then combine all ingredients together in a large bowl
• This can be eaten hot or cold*

Notes

*If you're not serving this immediately wait before adding the dressing or the lettuce will go soggy

Also the mint will start to brown at the edges if left too long, so best add that just before serving also.