The trick is to pour the dressing over the potatoes while they are still warm so they absorb the seasoning better. This egg-free potato salad is intended to be a bit spicy. Adjust the seasonings as much as you want. Dried mint or dried oregano could be substituted for fresh mint. We took this salad traveling with us, and it held up extremely well in an air-tight bowl in the cooler.
6 to 8 small to medium-sized red potatoes, unpeeled
1/2 cup olive oil
1/4 cup lemon juice
2 cloves garlic, minced
1 tsp ground coriander
1/8 tsp cayenne
3/4 tsp salt
1/2 tsp black pepper
1/4 to 1/3 cup minced fresh mint leaves
1 or 2 stalks celery, sliced thin
1 medium sized pepper, any color or variety, chopped
1/2 cup red onion or green onion, chopped
Boil potatoes in their skins.
While the potatoes are boiling, whisk together a dressing with the olive oil, minced garlic and lemon juice. Season with ground coriander, cayenne pepper, salt, black pepper, and chopped fresh mint leaves.
When the potatoes are done, drain and rinse in cold water. Peel while still warm. Cut into cubes and place in large bowl. Pour dressing over and stir well. Add chopped celery, pepper, and onion, stir again. Serve chilled or at room temperature.
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