How to make potato mint salad

Put the small potatoes into the pot, add enough water to cover the potatoes, add a little salt, and cook until the potatoes are cooked (you can insert them with chopsticks) That’s it); then remove the potatoes, drain them, and let them cool for later use.

Put the green beans into the water in which the potatoes were boiled, and cook until they are tender (if they are frozen green beans, cook them for 1 to 2 minutes; if they are fresh green beans, the cooking time will be longer, about 7 to 8 minutes), then pass through ice water to keep the emerald green color, drain and set aside.

Finely chop the green onions and shallots, and chop most of the mint leaves.

Cut the cooled potatoes in half, add green beans, green onions, shallots, chopped mint leaves, olive oil, a little sea salt and black pepper, and red wine vinegar, mix well, and finally add the remaining Stir the mint leaves slightly and put on a plate.