Green Potato Salad with Peas and Mint Recipe
Did I ever tell you about the time I was backpacking and, after three weeks, ended up eating a bagged salad on the square in front of the cathedral in Bordeaux?
I probably did. I’ve told most people that story.
But can I help it that even as I’m traveling, tasting and re-tasting all of my favorite foods, from pizza at John’s to pasta at Serafina, all I really want is a big bowl of vegetables?
No, but seriously. I’m on an incredible three-week road trip with my husband and in-laws right now, sampling the very best of American and Canadian food (and yes, there are pictures!) but all I’m craving is something healthy and full of vitamins – and this recipe would really take the proverbial cake.
Folks in my family have a complicated relationship with mayonnaise, but while I actually enjoy mayo – particularly when it’s homemade – I grew up eating far more potato salads with vinaigrettes or pesto. This dish adds a whole lot more veg, with a pea “sauce” that is far too plentiful to really wear the moniker and dollops of fresh mint pesto (though you could easily use your favorite basil pesto instead). Using frozen peas makes it super easy to throw together, even when fresh peas aren’t in season.
I’m looking forward to making it as soon as I get home.
- Green Potato Salad with Peas and Mint (serves 2)
- 1 pound baby new potatoes
- 1/2 cup mint
- 1 clove garlic, minced
- 1/2 teaspoon lemon zest
- 1 tablespoon pine nuts
- 2 tablespoons extra-virgin olive oil
- 3 cups frozen green peas
fleur de sel, to taste
Cook the potatoes in boiling, salted water for 20 minutes. Drain, reserving about 1 cup of the starchy cooking water.
Meanwhile, make the pesto. Using either a bullet blender or a mortar and pestle, combine the mint, garlic, lemon zest, pine nuts, and olive oil. Season to taste with salt, and process or pound until smooth.
Place the peas in a large bowl, and pour about 1/4 cup of the water over them. Stir to coat evenly. Add about a tablespoon of the pesto, and then use an immersion blender to blend the peas about halfway.
Halve the potatoes while they are still hot and add them to the pea purée. Toss to combine, adding more cooking water as needed to achieve the texture you want.
Garnish with dollops of the mint pesto, and serve.