Potato and pea salad with Chive Aioli

Of all the hundreds of potato salad recipes out there, this is by far the most unique and delicious tasting one that I have ever found. The potatoes are actually the star of this dish and they are not swimming in mayo! 

The unique part of it is the addition of sweet peas which makes it (surprise!) slightly sweet. The Chive aioli is really good. You can use it as a sandwich spread too. It tastes great on a turkey or roast beef toasted sandwich (I had that for lunch today, the turkey variety!). The cayenne gives it an ever so sligth hint of heat which I love. In the hustle and bustle of being the cook and the host for our 4th of July gathering I didn't get a great close up photo of this one but you get the idea right? So if you are tired of the regular dull potato salad from your grocers deli try this one. I think you will agree that this is what potato salad should be.

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

Cook potatoes in a large pot of boiling water until just tender, about 25 minutes (it is crucial not to overcook the potatoes, that will make the salad mushy, so start testing after 20 minutes). Drain and cool. When cool enough to handle, cut potatoes into quarters or bite sized  pieces. Transfer to a large bowl; add vinegar and toss to coat. Mix in celery and peas.

Aioli:

1 cup mayonnaise

6 tablespoons chopped fresh chives

1 tablespoon Dijon mustard

2 garlic cloves, pressed

1/4 teaspoon cayenne pepper

Whisk mayonnaise, 5 tablespoons chives, mustard, garlic, and cayenne pepper in a small bowl to blend.

Add to potato mixture ans toss. Season generously with salt and pepper. Cover and chill at least 1 hour or over night to allow flavors to blend. Garnish with additional chives.



Leftover salad keeps in the fridge for 3-4 days.

Serves 10

 Recipe from Bon Appetit, July 2001