750 g small red potatoes 1 1/2 lb
250 ml mayonnaise 1 cup
5 ml dijon mustard 1 tsp
salt & pepper to taste
fresh mint, chopped
Place potatoes in a medium saucepan filled with salted cold water. Bring to a boil, reduce to simmer, cook until potatoes are tender when pierced with a fork, 12 to 15 minutes. Drain; let cool at room temperature.
Prepare mint mayonnaise; combine mayonnaise, dijon mustard, salt, pepper and mint in blender or food processor. Mix until creamy. Serve with potatoes. Can be kept refrigerated for up to 1 week. Serve with roast lamb, chicken or turkey.
Serves 4