Method

• Put the potatoes into a suitable size pot and cover with cold water, add the salt and bring to the boil
• Reduce the heat to a gentle simmer and cook until the potatoes are tender (20 minutes), drain and return to pot
• Meanwhile remove stalks from the mint and place the leaves into a mortar and pestle, add a pinch of sugar and mash until you get a coarse paste
• Alternately chop by hand until you get the same results
• Add the red wine vinegar, pinch of salt and oil
• Taste, you will more than likely have to get the balance of sweet/minty and vinegar right so adjust as necessary
• Pour the mint sauce over your potatoes and toss gently
• Serve at once!