Potato Salad With Mint And Peas Recipes

POTATO SALAD WITH MINT AND PEAS

Steps:

• Cover potatoes with cold salted water in a 3-quart saucepan, then simmer, covered, until tender, 10 to 15 minutes.
• While potatoes are cooking, whisk together vinegar, shallot, salt, and pepper in a large serving bowl.
• Drain potatoes and halve or quarter if desired. Add to vinegar mixture while warm and toss to coat. Add oil, peas, and mint and toss to combine. Season with salt and pepper and serve warm or at room temperature.

POTATO SALAD WITH PEAS

Steps:

• Put 2 pounds chopped red-skinned potatoes in a pot, cover with water by 2 inches and add salt. Bring to a boil and simmer until tender. Transfer the potatoes to a bowl using a slotted spoon; sprinkle with salt and 2 tablespoons cider vinegar. Boil 10 ounces frozen peas in the same pot until just tender. Drain, rinse and add to the potatoes. Whisk 3/4 cup each mayonnaise and sour cream, and 1/2 cup each chopped chives and dill. Toss with the potatoes and peas; season with salt and pepper.

MINT PEA SALAD

Steps:

• Bring a saucepan of salted water to a boil. Blanch peas and snow peas, about 1 minute each, rinsing in ice water so that they remain bright green and crisp. Drain and set aside to dry.
• In a medium bowl, mix yogurt with mayonnaise, lemon juice, salt and pepper, and fold into peas along with mint. Refrigerate covered. To serve, spoon onto individual plates or a serving platter, sprinkle bacon over the top and garnish with mint leaves.

MINTED POTATO SALAD

Steps:

• Boil the potatoes for 15 mins or until, tender, then drain and cool. Stir together the garlic, yogurt, vinegar and sugar with some seasoning, to make the dressing. Can be made to this stage up to a day ahead.
• To serve, mix most of the spring onions and mint into the dressing, then pour it over the potatoes. Stir gently, taking care not to break the potatoes up. Scatter with the rest of the spring onions and mint to serve.

LEMON POTATO SALAD WITH MINT

Steps:

• Place whole unpeeled potatoes in a large pot with enough salted water to cover by 1 inch. Bring to a boil over medium-high heat and cook until potatoes are just tender, 15 to 25 minutes depending upon size. Drain and cut potatoes into 1 1/2-inch chunks as soon as you can handle them.
• In a bowl, whisk together lemon juice, salt and olive oil.
• Transfer hot potatoes to a large bowl and toss with dressing, scallions, mint and Turkish pepper. Let cool to room temperature, or refrigerate until ready to use. Just before serving, top with additional lemon juice, scallions, mint and Turkish pepper.

POTATO SALAD WITH PEAS & MINT

Steps:

• Place potatoes in a large pot filled with heavily salted water and bring to a boil over high heat. Once water boils, reduce heat to medium and simmer until a knife can easily be inserted into potatoes, about 30 minutes. Drain potatoes and set aside until cool enough to handle.
• Meanwhile, cook bacon in a large frying pan or cast iron skillet until well browned and crispy, about 10 minutes. Using a slotted spoon, transfer bacon to a paper-towel-lined plate.
• Return the pan, with the bacon fat, to the stove over medium heat and add the shallot. Season well with salt and freshly ground black pepper and cook until softened, about 3 minutes.
• Add peas and cook until tender, about 3 to 4 minutes. Remove from heat and transfer to a large bowl to cool. Once potatoes are cool, cut into large dice and add to pea mixture. Add sour cream, mint, heavy cream, and reserved bacon and fold until potatoes are well coated. Taste and adjust seasoning as needed.
• Serve at room temperature or, if making in advance, place in the refrigerator. When ready to serve, bring potato salad to room temperature and fold in a few extra tablespoons of cream.

SALAD WITH MINT AND PEAS

Steps:

• In a large bowl, whisk together lemon juice and mustard. Whisk in oil; season with salt and pepper. Add lettuce, peas, and mint; toss to coat.

GLAZED PEAS AND POTATOES WITH MINT

Steps:

• Put peas in a bowl.
• Place potatoes in a pot and cover with lightly salted cold water. Bring to a boil; cook until crisp-tender, 1 to 2 minutes. Drain, pouring enough hot cooking liquid over peas to cover. Let peas stand 30 seconds, then drain and rinse peas under cold water.
• Melt butter in a large skillet over high heat. Add peas, potatoes, broth, and salt. Cook, stirring, until liquid reduces to a glaze, 5 to 7 minutes.
• Stir in parsley and mint.

POTATOES, PEAS, AND MINT

Steps:

• Cook potatoes in a pot of boiling water until easily pierced with a fork, 11 to 14 minutes; drain. Halve potatoes. Meanwhile, simmer peas in a saucepan of water until tender, about 4 minutes; drain, reserving 1/4 cup cooking liquid. Crush peas with 1 tablespoon olive oil and 2 tablespoons reserved cooking liquid using a fork. Gradually stir in remaining 2 tablespoons cooking liquid until mixture is thick and chunky. Toss potatoes with pea mixture, mint, salt, and some pepper. Drizzle with additional tablespoon oil.