Author Notes: upgrade your plain ol' potato salad by dressing it with a pea-mint pistou! all the flavor and comfort of the classic recipe, but lightened up a notch and made more nutritious. this dish would be perfect to bring to a potluck or (vegan) BBQ. —the naked table
Prep time: 20 min
Cook time: 20 min
grams red baby potatoes, organic
grams peas, fresh or frozen
tablespoons extra virgin olive oil
salt + black pepper
- cook potatoes until fork-tender. bring a pot of salted water to a boil. carefully wash and halve the potatoes. if there are any bigger one, chop them into thirds. don't peel them - that's why you chose organic! cook the potatoes until fork tender but still firm, about 15 to 20 minutes depending on the size. drain and let cool.
- blend the pistou. blanch peas for 2 to 3 minutes in a bit of salted water. remove with a slotted spoon and transfer to a bender. set the cooking water aside. add basil, mint and oil to the blender as well. run the machine for a few seconds. at this point you can add a bit of the cooking water to thin the sauce out, or leave it as is. blend for 30 seconds or until desired consistency is achieved. taste and adjust seasonings.
- assemble and serve. transfer cooked potatoes to a serving dish, add the pistou and mix until everything is well coated. serve immediately.