Easter is approaching, and some variation of potato salad is a must at any Easter brunch. I found this recipe for Garden Potato Salad browsing through the latest issue of Southern Living Magazine the other day, and I thought the contrast of the red skinned potatoes looked fabulous with the bright green peas and fresh herbs. How much more flavorful does this recipe sound instead of traditional, mayonnaise-based potato salad? This recipe will be gracing my brunch table for years to come, because it’s simple, vibrant and packed with flavor. What more could you ask for?
Soft red potatoes and sugar snap peas are tossed with course-grained Dijon mustard, lemon juice, olive oil and packed with fresh herbs. Basil, chives, mint, dill – the more the merrier, coarsely chopped so the flavors really shine. Spring is one of my favorite seasons, because the produce at this time of year is so stunning, appetizing and fresh. There is nothing better than cooking with fresh ingredients, since the flavors are so much more evident. Enjoy natures little works of art, while it’s available.
3 pounds new potatoes, halved
1 1/2 teaspoons kosher salt, divided
4 ounces fresh snow peas or sugar snap peas
3 tablespoons coarse-grained Dijon mustard
3 tablespoons fresh lemon juice
1 teaspoon sugar
1/4 teaspoon freshly ground black pepper
2/3 cup olive oil
1 cup loosely packed fresh herbs (such as basil, chives, mint, and dill), coarsely chopped
- Bring potatoes, water to cover, and 1 tsp. salt to a boil in a large Dutch oven over medium-high heat. Reduce heat to medium-low, and cook 10 to 15 minutes or until tender; drain. Cool 30 minutes.
- Cook snow peas in 2 cups boiling water in a medium saucepan over medium-high heat 1 minute or until crisp-tender; drain, pressing between paper towels. Cut peas into 1/2-inch pieces. Cover with plastic wrap, and chill until ready to use.
- Whisk together mustard, next 3 ingredients, and remaining 1/2 tsp. salt in a medium bowl; gradually add olive oil in a slow, steady stream, whisking until smooth.
- Gently toss together potatoes and 1/2 cup dressing in a large bowl, and let stand 30 minutes. Just before serving, gently stir in peas, herbs, and remaining dressing. Add salt and pepper to taste.
Recipe from: SOUTHERN LIVING MAGAZINE, APRIL 2015