Easter is approaching, and some variation of potato salad is a must at any Easter brunch. I found this recipe for Garden Potato Salad browsing through the latest issue of Southern Living Magazine the other day, and I thought the contrast of the red skinned potatoes looked fabulous with the bright green peas and fresh herbs. How much more flavorful does this recipe sound instead of traditional, mayonnaise-based potato salad? This recipe will be gracing my brunch table for years to come, because it’s simple, vibrant and packed with flavor. What more could you ask for?
Soft red potatoes and sugar snap peas are tossed with course-grained Dijon mustard, lemon juice, olive oil and packed with fresh herbs. Basil, chives, mint, dill – the more the merrier, coarsely chopped so the flavors really shine. Spring is one of my favorite seasons, because the produce at this time of year is so stunning, appetizing and fresh. There is nothing better than cooking with fresh ingredients, since the flavors are so much more evident. Enjoy natures little works of art, while it’s available.
3 pounds new potatoes, halved
1 1/2 teaspoons kosher salt, divided
4 ounces fresh snow peas or sugar snap peas
3 tablespoons coarse-grained Dijon mustard
3 tablespoons fresh lemon juice
1 teaspoon sugar
1/4 teaspoon freshly ground black pepper
2/3 cup olive oil
1 cup loosely packed fresh herbs (such as basil, chives, mint, and dill), coarsely chopped
Recipe from: SOUTHERN LIVING MAGAZINE, APRIL 2015