Recipe #5711
Minty Mango and Potato Salad
| Preparation: | 30 min |
| Marinating/Waiting: | 1 h |
| Cooking: | 40 min |
| Total: | 2 h 10 min |
4
servings
servings
| Category: | Meats and substitutes |
| Subcategory: | Vegetables |
| Source: | pommedeterreQuebec.com |
Wine & food pairing
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Recipe ingredients
- 3 medium potatoes
- 1 mango
- 1/2 bunch fresh mint
- 1/3 cup (80 mL) Irresistibles extra virgin olive oil*
- 3 Tbsp. (45 mL) white wine vinegar
- 1 tsp. (5 mL) fleur de sel
- 1 Tbsp. (15 mL) ground pink peppercorns
Preparation
Boil potatoes in a pot of salted water for about 40 minutes or until tender but still quite firm.
Drain and cool at room temperature.
Peel, halve lengthways and cut into strips.
Peel mango and cut into thin strips.
Shred mint leaves and add to potatoes and mango.
Add oil, white wine vinegar, fleur de sel and ground pink pepper.
Toss gently.
Refrigerate for about 1 hour.
Suggestion
Cider vinegar can be substituted for white wine vinegar. This salad is excellent with grilled lamb, game sausage, and other meats.* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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