Potato Salad with Peas and Mint
Author: Nicole
Ingredients
  • 1-1/2 pounds Yukon gold or baby red potatoes
  • ½ cup fresh or frozen peas
  • 2 tablespoons extra virgin olive oil
  • ½ cup chopped fresh mint leaves
  • Coarse sea salt and freshly ground pepper
Instructions
  1. Place potatoes in a steamer insert set over water. Bring water to a boil and cook for about 20 minutes until potatoes are easily pierced with a fork. (Alternately you can cook potatoes in a large saucepan covered in an inch of water. Bring to a boil, reduce heat and simmer potatoes for about 15 minutes until potatoes are easily pierced with a fork.) Cut cooked potatoes in half.
  2. Place peas in a small saucepan and cover with an inch of water. Simmer peas until tender, about 4 minutes. Drain peas and reserve ¼ cup of cooking liquid.
  3. Using a fork, mash peas with 1 tablespoon of olive oil and 2 tablespoons of reserved cooking liquid. Mixture should be thick and chunky - add more cooking liquid if necessary.
  4. Toss potatoes with pea mixture and chopped mint leaves. Season with salt and pepper. Drizzle remaining 1 tablespoon of olive oil on top and serve.
Notes
Potato salad can be made 4 hours ahead of time. Bring to room temperature before serving.
Recipe by Riegl Palate at https://www.rieglpalate.com/potato-salad-with-peas-and-mint/