Lemongrass and Mint Potato Salad
The recipe is from Donna Hay’s Summer magazine, I only made one slight alteration (out of laziness, not taste 🙂 a great summer side…
- 3 stalks lemongrass
- 4 sprigs mint
- 1.5 lb baby yellow potatoes (small bag)
- 3T butter, softened
- 2 cloves garlic, crushed
- 1/2C finely chopped mint leaves
- 1/3C finely chopped chives
- sea salt and pepper
- Place lemongrass, mint sprigs, and potatoes in cold water, bring to boil.
- Cook until potatoes are tender. Drain, discarding lemongrass and mint.
- I cut the larger potatoes and left the small ones whole – I liked the look of the variety.
- Combine butter, chopped mint, chives, garlic, s&p in a bowl.
- Add potatoes, toss to coat.
- Serve warm.