Minty Potato Salad #TeamAnnies

Annie’s Homegrown products are staples in our pantry – from their mac and cheese, the Cheddar Bunnies (or as we like to call them, “chunny bunnies”) to the bottle of their Balsamic Vinaigrette. I love Annie’s because I know the food is good in every sense of the word, and the kids love Annie’s simply because everything tastes so great!

I picked up a bottle of Annie’s Lemon Chive Vinaigrette and wanted to put a spin on a roasted potato dish that we usually serve at parties. This potato salad is easy and flavorful. The addition of mint really gives it a nice kick and works well with the tangy lemon and chive flavors of the vinaigrette. If you want a little more zest, toss in a teaspoon of minced garlic.

Print Recipe

Minty Potato Salad #TeamAnnies

Course: Banchan/Side Dish

Servings: 4 -6

Author: Amy Kim | kimchi MOM

Ingredients

• 2 pounds new red potatoes about 6 medium-sized potatoes
• 3 ounces Annie's Lemon & Chive Dressing
• 2 Tablespoons finely chopped mint
• 2 Tablespoons finely chopped flat-leaf parsley
• 1/2 - 1 teaspoon kosher salt
• Freshly ground black pepper

Instructions

• Preheat the oven to 350 degrees F.
• Halve the potatoes and place them on a baking sheet lined with parchment paper. Roast for 45 minutes or until cooked through. The potatoes are done when a sharp knife can easily pierce the potato.
• While the potatoes are still hot, but cool to touch, quarter the potato halves. The potatoes will be easier to handle if they remain on the parchment paper.
• 
• In a large mixing bowl, add the potatoes. Then add the dressing, mint, parsley, salt, and black pepper. Toss until potatoes are evenly coated.
• The potatoes are great served warm or chilled!

Annie’s has been providing simple, good, and flavorful food for the past 25 years, a whole quarter of a century my friends! They give back by volunteering in their communities and providing grants and scholarships.
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