Potato Salad with Peas and Mint |
Author: Nicole
- 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
- 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.
- 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.
- 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.
- 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.
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/
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