Crispy Potato Salad with Pickled Onions and Mint
If you’re a potato fan like me, you’ll love this crispy potato salad with garlic and mint vinaigrette! It’s the perfect side dish and super festive!
I used Mamzells marbled potatoes for my recipe, they are so cute with their little pink spots!!!
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- Preparation time: 25 minutes
- Cooking time: 35 minutes
- Servings: 4
Ingredients
Express Pickled Onions
- 1 small red onion, very thinly sliced
- 1/2 cup (125 ml) red wine vinegar
- 1/3 cup (80 ml) water
Crispy Potatoes
- 6 cups (1 kg) Mamzells marbled potatoes, cubed
- 3 tablespoons (45 ml) vegetable oil
- 3/4 teaspoon (3.75 ml) salt
Lemon and Mint Dressing
- 3 tablespoons (45 ml) lemon juice
- 1 tablespoon (15 ml) red wine vinegar
- 1 tablespoon (15 ml) honey
- 1 clove garlic, minced
- 1/4 cup (10 g) finely chopped fresh mint
- 1/4 teaspoon (1.25 ml) salt
- Pepper, to taste
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Preparation
Express Pickled Onions
- Place all ingredients in a bowl. Marinate for at least 30 minutes.
Crispy Potatoes
- Preheat oven to 425°F and place rack in center of oven. Place a baking sheet in the oven.
- In a large pot of boiling salted water, cook potatoes for 10 minutes. Drain and place in a bowl with the oil and salt. Mix gently.
- Remove the baking sheet from the oven and transfer the potatoes to the hot baking sheet, taking care not to burn yourself. Bake for 30 minutes, stirring gently halfway through.
Lemon and Garlic Dressing
- In a small bowl, mix all dressing ingredients.
Assembly
- In a large salad bowl, mix the crispy potatoes with the pickled onions, the dressing and the pomegranate. Enjoy!
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