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
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.
to the salad and then creme fraiche, mint and chives. Toss gently to blend.
Season with salt and pepper.
several hours or overnight before serving.
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.