Potato Salad with Fresh Mint & Peas

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Homemade Potato Salad
Homemade Potato Salad

Spring finally feels like it is here to stay and that must be why I am cooking with spring ingredients and planting herbs like a mad woman! Today, I was inspired to make a spring potato salad featuring peas and mint. I love this recipe because the flavor of each ingredient stands out with a scan amount of dressing. I find potato salads with vinaigrettes, like this one, to be a nice change-up from the traditional mayo-based dressings.

Mint leaves are responsible for amplifying the fresh factor. I recommend growing your own mint since it is one of the easiest herbs to grow. A noteworthy tip about mint……. mint is what I call a “singles” plant. Just like people, some herbs cohabitate better than others! Mint does best in its own pot lest it will take over the planting bed, pot or whatever else it can run over. For me, mint goes in a 12” terracotta pot just outside my patio doors in afternoon sun. Mint in arms-reach means a likely last-minute addition to a salad, iced tea… or better yet, the mojito recipe my husband is working hard to perfect (more on that soon!).

I encourage you to celebrate spring by planting your own pot of mint outside your door. Then, you’ll be ready to make this salad at a moment’s notice for your next grilling party or pot luck. If you are also looking for other delicious recipes using fresh herbs, join us for  our upcoming Lunch & Learn Class, Herbs from the Garden, that we have scheduled on April 15 & 17, 2015.

Eat well this spring, Angie

Ingredients

  • 2 pounds small red potatoes (15-20 potatoes)
  • 2 tsp. Kosher salt, divided
  • 2 Tbs. white-wine vinegar
  • 1 Tbs. minced shallot
  • 1/2 tsp black pepper
  • 3 Tbs. extra virgin olive oil
  • 1 cup thawed frozen or cooked fresh baby peas (5 oz)
  • 1/3 cup chopped or snipped fresh mint leaves

Instructions

  1. Place potatoes in a 3-quart pot, fill with cold water until potatoes are covered. Add 1 teaspoon salt to pot, then simmer, covered, until potatoes are fork tender, 10 to 15 minutes. While potatoes are cooking, combine vinegar, shallot, remaining salt, pepper and oil in a canning jar, shake well. Drain potatoes, cut into quarters and place them in a serving bowl. Drizzle dressing over potatoes while warm. Add peas, and mint and toss gently to combine. Season with salt and pepper and serve warm or at room temperature. Makes about 6 servings.