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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 12 |
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What would a picnic be without potato salad? In this recipe, mint adds a tasty twist on the traditional. Because it contains oil instead of mayonnaise, it travels well to picnics. —Sheri Neiswanger, Ravenna, Ohio Ingredients:
10 medium red potatoes, cubed |
2/3 cup canola oil |
2 tablespoons cider vinegar |
4 teaspoons honey |
1 teaspoon dried basil |
1 teaspoon ground mustard |
1/2 teaspoon salt |
1/2 teaspoon dried thyme |
1/4 teaspoon dried marjoram |
1/4 teaspoon dried mint |
dash cayenne pepper |
Directions:
1. Place potatoes in a large saucepan and cover with water. Cover and bring to a boil over medium-high heat; cook for 15-20 minutes or until tender.
2. Drain and place in a large bowl. Combine the remaining ingredients; pour over potatoes and toss to coat. Cool to room temperature. Cover and refrigerate until serving. Yield: 12 servings.
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