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Familiar ingredients toss together with fresh new ideas in this beautifully laid out cookbook, which features a collection of 100 recipes for salads and dressings, from treasured classics to exotic innovative cuisine.
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  • $24.99 US/INTL
Most Loved Salads & Dressings
Potato Mint Salad

Potato Mint Salad      "Potato Mint Salad" is available in PDF format print friendly version
Fresh mint and cashews add an unexpected flair to this potato salad. The light, slightly sweet dressing will have them asking for more.
 
Red medium potatoes (with skin), about 66
3 lbs. (1.4 kg)
Water
 
Finely chopped red pepper1/2 cup125 mL
Raw cashews, toasted (see Tip),3 tbsp.50 mL
optional
 
CREAMY MINT DRESSING
Sour cream1/2 cup125 mL
Coarsely chopped fresh mint leaves1/4 cup60 mL
Liquid honey2 tbsp.30 mL
Lemon juice2 tbsp.30 mL
Dry mustard2 tsp.10 mL
Salt1/2 tsp.2 mL
Pepper1/2 tsp.2 mL
 
Chopped fresh chives (optional)2 tbsp.30 mL
 
Cook whole potatoes in water in large pot or Dutch oven until just tender. Drain. Let stand until cool enough to handle. Cut each potato in half lengthwise. Cut each half crosswise into 1/2 inch (12 mm) slices. Put into large bowl.

Add red pepper and cashews. Stir.

Creamy Mint Dressing: Process first 7 ingredients in blender or food processor until smooth. Makes about 3/4 cup (175 mL) dressing. Drizzle over salad. Stir well.

Sprinkle with chives. Serves 6.
 
1 serving: 174 Calories; 3.4 g Total Fat (1.1 g Mono, 0.3 g Poly, 1.8 g Sat); 8 mg Cholesterol; 33 g Carbohydrate; 3 g Fibre; 4 g Protein; 218 mg Sodium
 
Tip: To toast cashews, spread them in a single layer in an ungreased shallow pan. Bake in a 350ºF (175ºC) oven for 5 to 10 minutes, stirring or shaking often, until desired doneness.

 
 
Reprinted from Most Loved Salads & Dressings © Company's Coming Publishing Limited

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