Side Dishes

• Potato and mango salad with mint

• Portions : 4
• Cooking time : 40 min
• Preparation : 30 min

Ingredients

• 450 g (or 1 lb.) or 3 medium potatoes
• 1 mango
• ½ bunch (approx.) fresh mint
• 80 ml (1/3 cup) olive oil
• 45 ml (3 tbsp.) white wine vinegar
• 5 ml (1 tsp.) fleur de sel
• 15 ml (1 tbsp.) pink peppercorns

Preparation

Wash potatoes and boil in salted water for approximately 40 minutes (must remain firm). Drain and let cool to room temperature.

Peel mango and cut in half lengthwise and then into slices. Remove mint leaves from stems, chop, and add to potatoes and mango. Add oil, white wine vinegar, fleur de sel, and pink peppercorns.

Gently mix all the ingredients together and let cool in the refrigerator for 1 hour.

This salad is delicious with grilled lamb, game sausages, etc.

Note: The white wine vinegar can be replaced by cider vinegar.