Mint Potato Salad with Honey Roasted Peanuts


  • 1 pound Idaho® Cal red potatoes
  • 2 teaspoons extra-virgin olive oil
  • ½ teaspoon grated orange zest
  • 2 teaspoon freshly squeezed orange juice
  • ½ cup honey-roasted peanuts
  • ¼ cup finely chopped fresh mint leaves
  • 1 cup dried cranberries
  • ¼ teaspoon cumin
  • ½ teaspoon crushed red pepper
  • ¼ teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper


  1. In a medium pot, bring potatoes to a boil in salted water over high heat. Then reduce heat and simmer for 10 minutes. Remove from heat; drain and set aside for 5 minutes to cool.
  2. Cut cooled potatoes in quarters and transfer to a large bowl with remaining ingredients; gently toss to combine. Place in the refrigerator until ready to serve.
  3. Serve chilled.
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Yield: 4
Calories: 310
Sugar: 22 g
Sodium: 210 mg
Fat: 12 g
Fiber: 6 g
Protein: 7 g
Cholesterol: 0 mg

Amie Valpone
Food Blogger
The Healthy Apple

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