Ingredients (6)
- 1.5kg coliban or crème gold potatoes
- 1 small red onion, finely chopped
- 60ml (1/4 cup) lemon juice
- 60ml (1/4 cup) extra virgin olive oil
- 1 small red capsicum, finely chopped
- 1 tbsp finely chopped fresh mint
Method
- Step 1 Peel potatoes and cut into 3cm pieces. Place in a saucepan and cover with cold water. Season generously with salt. Bring to the boil over high heat, then reduce heat to medium. Cook for 10 minutes or until tender but not falling apart.
- Step 2 Meanwhile, combine the onion and lemon juice in a large bowl and set aside.
- Step 3 Use a colander to drain the potato and set aside for 5 minutes to release the steam. Add the oil to the onion mixture and season. Stir to combine. Add the capsicum and the warm potato. Use a large spoon or a spatula to fold until combined (see note).
- Step 4 Cool salad to room temperature, then fold in mint. Season and serve.