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Garden Potato Salad

Photo: Helen Norman; Styling: Heather Chadduck Hillegas
Hands-on time 15 mins
Total time 1 hr, 25 mins
Yield

Makes 8 servings

New potatoes are baby spring potatoes with beautifully thin skins. We love how red-skinned potatoes contrast with vibrant green peas and herbs, but you can use any kind of potato you like.

Ingredients

  • 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

How to Make It

  1. Bring potatoes, water to cover, and 1 tsp. salt to a boil in a large Dutch oven over medium-high heat. Reduce heat to medium-low, and cook 10 to 15 minutes or until tender; drain. Cool 30 minutes.

  2. Cook snow peas in 2 cups boiling water in a medium saucepan over medium-high heat 1 minute or until crisp-tender; drain, pressing between paper towels. Cut peas into 1/2-inch pieces. Cover with plastic wrap, and chill until ready to use.

  3. Whisk together mustard, next 3 ingredients, and remaining 1/2 tsp. salt in a medium bowl; gradually add olive oil in a slow, steady stream, whisking until smooth.

  4. Gently toss together potatoes and 1/2 cup dressing in a large bowl, and let stand 30 minutes. Just before serving, gently stir in peas, herbs, and remaining dressing. Add salt and pepper to taste.