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
approx. 12 cups
For the salad
red and gold waxy potatoes, cubed
1 1/2 cups
green peas, frozen or fresh
small cucumbers, seeded and diced
For the dressing
white balsamic vinegar
generous handful fresh basil
leaves from a few springs of fresh mint
buttermilk, plus additional as needed
In This Recipe
Boil the cubed potatoes until just fork tender, about ten minutes. Drain and reserve.
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.
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.
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.