Vegetables, Side Dishes & Salads

Potato and Pea Salad with Chive Aioli Tom & Kari

3 pounds small red-skinned new potatoes, unpeeled
3 tablespoons white wine vinegar
3 celery stalks, thinly sliced
1 & 1/2 cups frozen green peas, thawed
1 cup mayonnaise
6 tablespoons chopped fresh chives
1 tablespoon Dijon mustard
2 garlic cloves, pressed
1/4 teaspoon cayenne pepper
Cook potatoes in large pot of boiling, salted water until just tender, about 25 minutes. Drain; cool.
Cut potatoes into quarters. Transfer to large bowl; add vinegar and toss to coat.
Mix in celery and peas.
Whisk mayonnaise, 5 tablespoons chives, mustard, garlic and cayenne pepper in small bowl to blend. Add to potato mixture and toss.
Season generously with salt and pepper.
Cover and chill at least 1 hour to allow flavors to blend. (Can be made 1 day ahead.)
Sprinkle with remaining tablespoon chives and refrigerate until serving.

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