This potato salad gets a light touch from its mint dressing. Use new potatoes when you can, because they are creamier and more equally sized. Boiling the potatoes unpeeled yields a drier potato that will absorb more of the flavorful dressing.
The potato salad can be refrigerated in an airtight container for up to 1 day.
- 2 1/2 to 3 pounds red potatoes, preferably of similar size (unpeeled)
- 1 10-ounce package frozen baby peas (2 cups)
- 30 large mint leaves, washed and patted dry
- 1/4 cup white wine vinegar
- 1/2 teaspoon ground celery seed
- 1/2 teaspoon sugar
- Freshly ground black pepper
- 1/2 cup mild or light olive oil
Place the potatoes in a pot and cover with cold water. Bring to a boil over medium-high heat. Cook for 15 to 30 minutes, until they can be pierced easily with a fork or thin knife. (Cooking time will vary depending on the size of the potatoes.)
While the potatoes are cooking, steam or boil the peas for 3 to 4 minutes to defrost and heat. Drain and set aside.
Finely chop 20 of the mint leaves; there should be about 2 tablespoons. Roll up the remaining mint leaves and cut into very thin strips (chiffonade); reserve for garnish.
Whisk together the vinegar, finely chopped mint, celery seed, sugar, and salt and pepper to taste in a large bowl. Add the oil in a slow stream, whisking constantly to create an emulsion. Taste and adjust seasoning as needed. Set aside.
Drain the potatoes and let cool for 10 to 15 minutes before peeling. Cut into 1/2- to 3/4-inch chunks and transfer to the bowl with the dressing.
Add the peas and toss to combine. Garnish with the thinly sliced mint leaves and serve.
From In Season columnist Stephanie Witt Sedgwick.
Tested by Stephanie Witt Sedgewick.
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