spring potato salad with pea + mint pistou

By the naked table
May 10, 2018
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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

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Serves: 3
Prep time: 20 min
Cook time: 20 min

  • 500 grams red baby potatoes, organic
  • 150 grams peas, fresh or frozen
  • 2 tablespoons extra virgin olive oil
  • a bunch fresh basil
  • 1/2 bunch fresh mint
  • a pinch salt + black pepper
  1. 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.
  2. 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.
  3. assemble and serve. transfer cooked potatoes to a serving dish, add the pistou and mix until everything is well coated. serve immediately.

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