In a pot of boiling salted water, cook the cocktail potatoes until tender

Drain potatoes and place in a large bowl. Add the salt, butter and thick mint sauce whilst the potatoes are still warm so the butter melts easily

Stir potatoes through the butter mixture and taste. Add more butter if you like a buttery taste or more mint sauce if you prefer more tang

Serve as a yummy side to steak, chicken, fish or Lamb. This can be eaten hot or cold