I threw this potato and pea salad together one night to enjoy with some lamb burgers (topped with grilled eggplant, feta, and yogurt). I wanted something that would compliment the Greek flavors of the burgers and I always love potato salad with burgers, too. I had baby red potatoes on hand and fresh mint growing in my herb garden and after a few minutes of thought, this salad was born. It came together very quickly and easily. The dressing is pretty light compared to many potato salads and it is very flavorful and tasted of spring. It paired very well with the lamb burgers and was good for a snack the next day as well. I made a relatively small batch of this salad, probably enough to serve about four people as a side dish. You can easily double the recipe to make more.
Lemony potato and pea salad with mint
about 1 lb baby red potatoes, quartered
1 shallot, minced
1/3 cup thawed frozen peas
zest of 1 lemon
1 tablespoon fresh lemon juice
1 tablespoon mayo
1 tablespoon extra virgin olive oil
1 clove garlic, roughly chopped
about 1/4 cup lightly packed fresh mint leaves
about 1/4 cup lightly packed fresh flat-leaf parsley
about 1/4 teaspoon fresh cracked black pepper
about 1/2 teaspoon sea salt
1/4 teaspoon celery seed
Boil the potatoes until fork tender and then drain. Place the shallot and peas in a large bowl.
Meanwhile place the dressing ingredients (lemon zest through salt) in a food processor. Pulse until well-combined. Pour the dressing into the bowl with the shallots and peas.
When the potatoes are cooked and drained, add them to the bowl along with the celery seed and toss well, but gently. Coat in the dressing. Taste for salt and pepper and adjust as needed. If the salad is too dry for you, add more lemon juice or olive oil. Serve immediately or cover and refrigerate to serve cold.
What was I cooking one year ago?: chicken, mango, and cashew stir fry
Two years ago?: puffed pear pancake with cinnamon-maple syrup