11798 Potato Salad with Peas and Mint 50 mins 15 mins 4 servings Thu May 01 01:32:00 -0700 2008 Thu Aug 27 10:50:51 -0700 2009 Easy American CHOW http://www.chow.com/recipes/11798 Thu, 27 Aug 2009 17:50:51 GMT Pasta carbonara becomes potato salad Pasta carbonara becomes potato salad. Loosely inspired by pasta carbonara, this potato salad combines sour cream, bacon, peas, and mint for a sweet, salty, herby summertime side dish.

Game plan: This is best served at room temperature. However, you can make it ahead, refrigerate it, and then bring it to room temperature and mix in a little extra cream before serving.

This recipe was featured as part of both our Mother’s Day Picnic menu and our Picnic Recipes photo gallery.

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  • 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.
    • ]]>     http://www.chow.com/assets/2009/04/potato_salad_peas_mint290.jpg Aida Mollenkamp 51 Side Dish 69 2 pounds red or white waxy potatoes, scrubbed

    ]]>     409 4 ounces smoked bacon, small dice (about 1 cup)

    ]]>     94 1/2 medium shallot, thinly sliced

    ]]>     1 1/2 pounds shelled English peas or 8 ounces frozen baby peas (about 1 3/4 cups)**

    ]]>     1/2 cup sour cream

    ]]>     195 1/4 cup finely chopped fresh mint

    ]]>     3 tablespoons heavy cream

    ]]>     2395 aida mollenkamp 1 chow 6091 mother's day 1646 picnic 273 party 755 travels well 1021 comfort 15326 cookout 686 creamy 769 crowd pleaser 644 summer 746 outdoor