This is one of those recipes that just naturally built itself in my mind - the farmer's market has had truly the best little new potatoes that you have ever had, and loads of fresh crisp snow and sugar snap peas. My garden is overrun with mint (in a good way) and I love the combination of mint and mustard ... —aargersi
Test Kitchen Notes
WHO: Aargersi is a Food52 all-star living in Austin, Texas.
WHAT: Potato salad, all greened and mustarded up for spring.
HOW: Boil your potatoes; slice your peas; mix with the rest of the ingredients. Let rest, then serve.
WHY WE LOVE IT: Aargersi's potato salad is the opposite of its gloppy, mayo-leaden brethren; the peas keep it crunchy and bright, and the mustard snaps it to attention. We can't wait to make this for our next barbecue—or brown bag lunch. —The Editors
snow and/or sugar snap peas cut into several pieces each
yellow mustard seed
pecan oil (or other nut oil)
fresh mint leaves
chopped green onion
Salt and pepper to taste
Wash the potatoes and then boil them in salted water until they are tender (test them by poking with a slim knife). Drain and cool them. When they are cool, cut them into 4 to 8 pieces each (depending on the size of your potatoes -- they should be bite-sized)
Wash and cut the peas -- I used a combination of snow and snap and cut them on the bias, 3 to 4 pieces per pea.
Chop the mint. Toss all of the ingredients together and add salt and pepper to taste. Allow the salad to chill and the flavors to meld for an hour or so before serving. Serve!