Cooking Light MAY 2000
Place the diced potato in a medium saucepan, and cover with water; bring to a boil. Reduce heat, and simmer for 5 minutes; drain and cool.
Heat the butter and olive oil in a large nonstick skillet over medium-high heat. Add the potatoes, and cook for 10 minutes or until potatoes are golden brown. Add the chopped mint and remaining ingredients, and toss to coat.
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