Friday, September 17, 2010

Labor Day Potato Salad

This potato salad was delicious. Try it out for a fall cookout!

Potato and Pea Salad with Chive Aioli (from Bon Appetit)

What You Need:
-3 pounds small red-skinned new potatoes, unpeeled
-3 tablespoons white wine vinegar
-3 celery stalks, thinly sliced
-1 1/2 cups frozen green peas, thawed
-1 cup mayonnaise
-6 tablespoons chopped fresh chives (from the garden!)
-1 tablespoon Dijon mustard
-2 garlic cloves, pressed
-1/4 teaspoon cayenne pepper (this gives it a little kick!)

What You Do:
1. Cook potatoes in large pot of boiling salted water until just tender, about 25 minutes.
2. Drain; cool.
3. Cut potatoes into quarters.
4. Transfer to large bowl; add vinegar and toss to coat. Mix in celery and peas.
5. Whisk mayonnaise, 5 tablespoons chives, mustard, garlic, and cayenne pepper in small bowl to blend.
6. Add to potato mixture and toss.
7. Season generously with salt and pepper.
8. Cover and chill at least 1 hour to allow flavors to blend.

NOTE: Can be made 1 day ahead. Keep refrigerated. Sprinkle with remaining 1 tablespoon chives and serve.

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