Monday, July 03, 2006

Minted Potato and Pea Salad

Your wife mentions, that y'all need to bring a dish to the neighborhood block party. With confidence, you remark, "I got it covered!" to her astonishment. The Minted Potato and Pea Salad is from the June 1984 edition of Gourmet magazine.


1 & 1/2 lbs of red potatoes, quartered lengthwise and cut crosswise into 3/4" slices

2 tablespoons distilled white vinegar

1/2 cup mayonnaise

3 tablespoons minced fresh mint leaves or 1 tablespoon dried mint leaves

1 cup thawed frozen peas


1. Steam the red potatoes, covered, for about 10 minutes or until they are just tender.

2. Transfer red potatoes to a bowl, and toss them with 1 tablespoon of the vinegar, and salt to taste.

3. Let the potatoes cool, and chill them, covered for about 1 hour or until they are cold.

4. When remove potatoes from refrigerator, in another bowl thin the mayonnaise with the remaining 1 tablespoon vinegar and stir in the mint.

5. Pour the prepared mayonnaise dressing from Step 4 over the potatoes, add the peas, and salt and pepper to tatse. Toss the potato salad.

6. Serve the chilled potato salad.



Blogger Banker said...

This is the BEST potato salad. I have been making it since the Gourmet recipe came aou and need to bring it to a party next weekend. I have misplaced the original magazine so am very happy you posted it. Many thanks

3:49 PM  

Post a Comment

Links to this post:

Create a Link

<< Home