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Prep time
20 minutes
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Cook time
20 minutes
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Serves
3
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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Ingredients
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500 grams
red baby potatoes, organic
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150 grams
peas, fresh or frozen
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2 tablespoons
extra virgin olive oil
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a bunch
fresh basil
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1/2 bunch
fresh mint
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a pinch
salt + black pepper
Directions
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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.
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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.
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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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