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Roasted Potato Salad With Mint

salads, potatoes

2 1/2 pounds red potatoes; (8)
1/4 cup extra-virgin olive oil
1/2 teaspoon salt
4 cloves garlic; minced
1/4 teaspoon pepper
2 tablespoons chopped fresh mint

Scrub potatoes. In pot of boiling water, cook potatoes for 5 minutes; drain and let cool slightly. Cut in half lengthwise) cut each half into 5 wedges. Place in bowl toss with 1 tbsp of the oil and half of the salt. Place on greased grill over medium heat; close lid and cook, in batches if necessary, turning once, for 20 minutes or until tender. Transfer to bowl. Add garlic, pepper, half of the mint and remaining oil and salt; toss well to coat. Cover and refrigerate for at least 4 hours or for up to 8 hours. Let salad stand at room temperature for 1 hour. Toss with remaining chopped mint to serve. TIP If you prefer to cook the garlic, increase oil by 1 tbsp. In small skillet, cook garlic, pepper and remaining oil and salt over medium heat, stirring occasionally, for 3 minutes or until softened but not browned. Toss with grilled potatoes along with half of the mint. Proceed as directed.

Contributor: Canadian Living Magazine - May, 1998

Yield: 4 servings

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