Sunday, July 15, 2012

New Potato Salad with Fresh Peas, Lime, and Yogurt

When I made Potato Salad with Green Beans and Salsa Verde on the 4th of July, after we finished eating, my husband asked if I'd considered making a creamy potato salad before I chose that recipe. He's much more of a traditionalist that I am (some might say a bit unadventurous), and although he'll general choose simple foods when ordering at a restaurant, he'll indulge me when I serve less-than-traditional meals, often making unexpectedly delicious discoveries. This recipe is a great example of how to toe the line between between traditional and adventurous and healthy and indulgent. The dressing has all the wonderful creaminess of a traditional potato salad, lightened up with Greek yogurt or sour cream whose tanginess magnifies the freshness of the peas, mint, and scallions. Like in Potato Salad with Green Beans and Salsa Verde, I love potato salad that also has vegetables, not only because it makes it healthier, but because it condenses the starch and vegetables side dishes into one. If your dining companions aren't quite ready for lime and/or mint in their potato salad, feel free to substitute lemon juice or vinegar and parsley or chives or whatever acid and herbs strike your fancy. Whether you're looking to lighten up cook-out fare or simply branch out a bit from tradition, this dish definitely deserves a place at your summer table.

New Potato Salad with Fresh Peas, Lime, and Yogurt
adapted from Fast, Fresh, and Green by Susie Middleton
serves 4

1 lb baby Yukon Gold potatoes or new potatoes
2 1/2 teaspoons kosher salt, plus more if needed
1 lb fresh peas in the pod, shelled, yielding 1 cup peas (frozen are okay too)
1/3 cup mayonnaise
1/4 cup thick Greek-style yogurt (whole or 2%) or sour cream
1 teaspoon loosely packed finely grated lime zest (from about 1 lime)
1/2 teaspoon fresh lime juice
1/4 cup sliced scallions
3 tbsp thinly sliced fresh mint leaves
Freshly ground black pepper

1. Put the potatoes and 2 teaspoons of the salt in a large saucepan and cover with plenty of water. Bring to a boil, reduce the heat to a simmer, and cook until almost tender, about 10 minutes. Add the peas and cook for 2 to 3 minutes more. Drain the potatoes and peas carefully in a colander and rinse them gently with cool water for a few minutes. Spread the potatoes and peas out on a small rimmed sheet pan and refrigerate for 20 minutes to cool.

2. Meanwhile, whisk the mayonnaise, yogurt or sour cream, lime zest, and lime juice in a medium mixing bowl. Add the cooled potatoes and peas, the scallions, 2 tablespoons of the mint, the remaining 1/2 teaspoon salt, and several grinds of black pepper. Mix gently but thoroughly with a silicone spatula. Taste and add a little more salt, if desired. Garnish with the remaining 1 tablespoon mint.

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