Author Notes
The bright, crisp flavors of early spring inspired this perfectly packable potato salad, with just a bit of creaminess to keep the chill off until the danger of frost has truly passed. —Wonderland Kitchen
Ingredients
- For the salad
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3 pounds
red and gold waxy potatoes, cubed
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1 1/2 cups
green peas, frozen or fresh
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1/3 cup
dried cranberries
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2
small cucumbers, seeded and diced
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4
scallions, sliced
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1/4 cup
sliced almonds
- For the dressing
-
3 tablespoons
white balsamic vinegar
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2 tablespoons
pomegranate molasses
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2 teaspoons
kosher salt
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generous handful fresh basil
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leaves from a few springs of fresh mint
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3/4 cup
buttermilk, plus additional as needed
-
3/4 cup
mayonnaise
Directions
-
Boil the cubed potatoes until just fork tender, about ten minutes. Drain and reserve.
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While potatoes cook, bring a second pot of water to a boil and blanch peas for one minute, then drain and plunge them into an ice water bath to shock and stop the cooking. Set aside.
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To make the dressing, place vinegar, pomegranate molasses, salt, and herbs in the small bowl of a food processor and pulse until leaves are minced. Combine this mixture with the buttermilk and mayonnaise in a jar with a tight-fitting lid and shake until dressing is well mixed. Thin dressing with additional buttermilk as needed.
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In a large bowl, place potatoes, peas, cranberries, cucumbers, scallions, and sliced almonds. Toss with enough of the dressing to coat. Chill until ready to serve.
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