New Potatoes with Peas & Mint

This is another of our favorite recipes from The Silver Palate Good Times Cookbook. It's so wonderfully refreshing and a great use for all the mint and chives we have growing in the garden. Our friends always ask for this potato salad.




New Potatoes with Peas & Mint

20 small new red potatoes, rinsed
1/3 cup olive oil
1/2 cup dry white wine
2 cups shelled fresh peas
2 cups creme fraiche
1/2 cup chopped fresh mint leaves
3 tablespoons snipped fresh chives
Salt and pepper to taste

Boil the potatoes in water until tender. Drain, cut into quarters. Leave skins on.

Whisk oil and wine together and drizzle over the hot potatoes. Stir to coat. Cool to room temperature.

Add peas to the salad and then creme fraiche, mint and chives. Toss gently to blend.

Season with salt and pepper.

Refrigerate several hours or overnight before serving.


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The Perfect Potato for Potato Salad.

In an issue of Cooks Illustrated they did what they do so well, the reinvented classic American potato salad. What they found along the way was that the russet potato actually absorbs flavors from the dressing better than other types of potatoes, enhancing the overall flavor of the salad.

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