Mini potatoes mint salad

300 g early potatoes
handful of fresh mint
1/2 red onion (finely sliced)
salt
pepper
olive oil

2 tortillas for making basket-shaped taco shells.

For salad: Boil potatoes. Let them cool and peel the skin of if you are not sure that potatoes are organically grown. Add sliced onion and chopped mint, season with salt and pepper and add some olive oil.

For baskets: Fill wok with enough vegetable oil to completely submerge your single taco shell wire frying basket or taco salad press. Heat the oil. Float tortilla on top of the hot oil. Immediately press tortilla with ladle in the middle and push it down, submerging the entire tortilla beneath the surface of the oil. Hold the flour tortilla in the hot oil for about 30 seconds, or until the edges of the basket appear crispy and lightly browned. Put it on the paper towel to drain the oil.

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