Ingredients Jump to Instructions ↓

  1. 1 pound waxy potatoes

  2. 1 pound baby new potatoes

  3. 2 tablespoons pine nuts , toasted, for garnish For the Dressing:

  4. 1 cup loosely packed mint leaves

  5. 2 tablespoons pine nuts

  6. 1 clove garlic, peeled

  7. 1/4 teaspoon salt

  8. 3/4 cup freshly grated Parmesan cheese

  9. 1/4 cup olive oil

  10. 1/2 cup sour cream

Instructions Jump to Ingredients ↑

  1. Cook the potatoes in their skins in boiling salted water until tender, about 15-20 minutes. Drain, rinse and set aside to cool. When the potatoes are cool enough to handle, cut into bite-size chunks. FOR THE DRESSING: Place the mint leaves, pine nuts, garlic, salt, Parmesan and oil in a blender or food processor. Process until the ingredients are well chopped and combined. Add the sour cream and mix to combine. While the potatoes are still warm, pour the dressing over the potatoes and mix carefully until well coated. Garnish the salad with the toasted pine nuts and serve at room temperature.


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