Potato and Pea Salad with Chive Aïoli |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Aioli, the garlicky Provençal mayonnaise, is accented with chives and Dijon mustard. Ingredients:
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 |
Directions:
1. 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.
2. 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. Keep refrigerated.) Sprinkle with remaining 1 tablespoon chives and serve.
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