Guest guest Posted August 9, 2006 Report Share Posted August 9, 2006 Potato and Pea Salad with Chive Aioli 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 or substitute, 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. Sprinkle with remaining 1 tablespoon chives and serve. Stay in the know. Pulse on the new .com. Check it out. Quote Link to comment Share on other sites More sharing options...
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