Potato Salad with Mint and Peas |
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Prep Time: 17 Minutes Cook Time: 35 Minutes |
Ready In: 52 Minutes Servings: 8 |
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Most potato salads use mayonnaise or sour cream as the base for their dressing. These spuds are tossed in a minty oil-and-vinegar dressing that coats each bite–but with less fat than the creamy traditional dressing. Ingredients:
2 pounds medium red potatoes (about 7) |
2 tablespoons white wine vinegar |
2 tablespoons olive oil |
2 tablespoons minced shallots |
1/4 cup chopped fresh mint |
3/4 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
1 cup frozen petite green peas, thawed |
Directions:
1. Place potatoes in a large saucepan, and cover with water; bring to a boil. Reduce heat, and simmer 25 minutes or until tender. Drain; cool slightly.
2. While potatoes cool, combine vinegar and next 5 ingredients, stirring with a whisk.
3. Cut potatoes into 1 1/2-inch pieces. Combine potatoes and peas in a large bowl. Drizzle with vinegar mixture, tossing well to coat. Serve at room temperature.
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