Turmeric Potato and Pea with Fresh Mint
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This dish can be served as a warm salad or a side dish.
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Serves 4-6
Prep Time: 10 min Cook Time 20 min Ingredients: 6 medium Yukon gold potatoes, sliced 1 cup shelled fresh or frozen pea ½ tsp. turmeric powder 1 garlic clove, minced 15 fresh mint leaves (5 mint leaves finely chopped and 10 mint leaves for garnishing) 2 tbsp. olive oil ½ lemon Sea salt |
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In a boiling salted water cook peas for 2 minutes until al dente. Drain.
Scrub potatoes with a brush to remove any dirt, then rinse. Slice potatoes and place them into a medium pot. Add enough cold water to cover tops of the potatoes. Add 1/2 to 1 teaspoon salt and ½-teaspoon turmeric to water. Bring water to boiling, then reduce heat to medium and cook potatoes for 15 minutes, until fork tender. Drain potatoes in a colander.
To make dressing, mix chopped mint and garlic into olive oil. Add lemon juice and season with salt.
Put vegetables in a salad bowl. Add dressing and toss carefully trying not to break potatoes. Serve with the fresh mint leaves.
Sincerely....Nellie
Scrub potatoes with a brush to remove any dirt, then rinse. Slice potatoes and place them into a medium pot. Add enough cold water to cover tops of the potatoes. Add 1/2 to 1 teaspoon salt and ½-teaspoon turmeric to water. Bring water to boiling, then reduce heat to medium and cook potatoes for 15 minutes, until fork tender. Drain potatoes in a colander.
To make dressing, mix chopped mint and garlic into olive oil. Add lemon juice and season with salt.
Put vegetables in a salad bowl. Add dressing and toss carefully trying not to break potatoes. Serve with the fresh mint leaves.
Sincerely....Nellie
