Potato Salad with Mint and Peas
Potato Salad with Mint and Peas
A light and lovely side dish with hints of green
Ingredients
- 2 lbs small red potatoes
- 2 tbsp white-wine vinegar
- 1 tbsp minced shallot, scallion, chives or onion
- 3 tbsp extra-virgin olive oil
- 1 cup baby peas, cooked or thawed if frozen
- 1/3 cup chopped fresh mint leaves
Instructions
- Cover potatoes in a pot with cold salted water. Simmer, covered, until tender, 10 minutes or so. Whisk together vinegar and shallot. Drain potatoes and half or quarter them when cool enough to touch. While potatoes are still warm, toss them with the vinegar mixture. Add oil, peas, and mint and toss to combine. Season with salt & pepper to taste.
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