Mint Potato Salad

Mint Potato Salad
Insalata di Patata alla Menta
(serves 6-8)
 
2/3 cup extra-virgin olive oil
1/4 cup red wine vinegar
3 cloves garlic, minced
1/4 medium sized red onion, chopped very fine (about 4 tbls)
1 cup fresh mint leaves, torn in small pieces
1/2 cup fresh basil leaves, sliced thin
1 dozen small red-skinned potatoes
kosher salt/pepper to taste
 
Scrub the potatoes, but do not peel. In a large pot, sprinkle a generous amount of kosher salt in the bottom, then fill 3/4 of the way with cold water. Slice and soak the red onion (about 10 minutes) in a small bowl of ice water with a bit of red wine vinegar before slicing, (about 2 tablespoons). Red onions tend to overpower many recipes, and this soaking method tames it down a bit and gives the onion a nice flavor. Cut up the potatoes into chunky, 1/2 inch pieces. When the water begins to boil, add the potatoes. Cook until tender, but still a little firm. You want to be able to stir them together with the dressing later on without falling apart.
 
While the potatoes are cooking, you can prepare the dressing. In the bottom of a shallow dish, add the oil, vinegar, chopped garlic and onion, and fresh herbs. Using a fork, blend everything together. Drain cooked potatoes in a colander, and while still warm, spoon them into the pan with the dressing. Allow to cool for about 15 minutes.

Gently fold the potatoes and dressing together, then season to taste with salt and pepper. If you're planning on serving this the same day, cover with plastic wrap, and allow to sit right on your countertop. If you want these for another time, just chill in the fridge, and periodically give it a gentle stir.

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