Garden Potato Salad

- Photo: Helen Norman; Styling: Heather Chadduck Hillegas
Photo: Helen Norman; Styling: Heather Chadduck Hillegas

New potatoes are baby spring potatoes with beautifully thin skins. We love how red-skinned potatoes contrast with vibrant green peas and herbs, but you can use any kind of potato you like.

Hands-on time: 15 minutes
Total time: 1 hour 25 minutes
Yields: Makes 8 servings


3 pounds new potatoes, halved

1 1/2 teaspoons kosher salt, divided

4 ounces fresh snow peas or sugar snap peas

3 tablespoons coarse-grained Dijon mustard

3 tablespoons fresh lemon juice

1 teaspoon sugar

1/4 teaspoon freshly ground black pepper

2/3 cup olive oil

1 cup loosely packed fresh herbs (such as basil, chives, mint, and dill), coarsely chopped

How to Make It

Bring potatoes, water to cover, and 1 tsp. salt to a boil in a large Dutch oven over medium-high heat. Reduce heat to medium-low, and cook 10 to 15 minutes or until tender; drain. Cool 30 minutes.

Cook snow peas in 2 cups boiling water in a medium saucepan over medium-high heat 1 minute or until crisp-tender; drain, pressing between paper towels. Cut peas into 1/2-inch pieces. Cover with plastic wrap, and chill until ready to use.

Whisk together mustard, next 3 ingredients, and remaining 1/2 tsp. salt in a medium bowl; gradually add olive oil in a slow, steady stream, whisking until smooth.

Gently toss together potatoes and 1/2 cup dressing in a large bowl, and let stand 30 minutes. Just before serving, gently stir in peas, herbs, and remaining dressing. Add salt and pepper to taste.


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