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Minty Picnic Potato Salad

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
  • Total Time
    Prep: 25 min. + cooling
  • Makes
    12 servings


  • 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


  • 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.
  • 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.
Nutrition Facts
1 cup: 184 calories, 12g fat (2g saturated fat), 0 cholesterol, 104mg sodium, 17g carbohydrate (3g sugars, 2g fiber), 2g protein.

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  • whateverfood
    Jun 24, 2008

    I'm not sure why there seems to be a movement in re using red potatoes for potato salad- they're expensive, bland, and medical evidence the human body processes this source of complex carbs like it's a sugar.I know this is an area of contention in the culinary world. I used scrubbed, skin- on russets cut into 1-inch cubes- worked just as well. I guess I'm old fashioned...