Potato Salad with Peas and Mint Recipe
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This potato salad strays from the mayo-based classic but is just as creamy and flavorful. First, cook the bacon until brown and crispy; then sauté the shallots in the bacon fat. Add some peas and mix everything together with boiled new potatoes, sour cream, a touch of heavy cream, and mint. Serve this sweet, salty, herby summertime side dish with some oven-fried chicken.
Game plan: This salad 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 our Picnic Recipes photo gallery.
INGREDIENTS
- 2 pounds white or red new potatoes, scrubbed
- Kosher salt
- 4 ounces smoked bacon, small dice (about 1 cup)
- 1/2 medium shallot, thinly sliced
- Freshly ground black pepper
- 1 1/2 pounds shelled fresh peas or 8 ounces frozen baby peas (about 1 3/4 cups)
- 1/2 cup sour cream
- 1/4 cup finely chopped fresh mint
- 3 tablespoons heavy cream, plus more as needed
INSTRUCTIONS
- Place the potatoes in a large pot filled with heavily salted water and bring to a boil over high heat. Once the water boils, reduce the heat to medium and simmer until a knife can easily be inserted into the potatoes, about 10 to 15 minutes. Drain the potatoes and set aside until cool enough to handle.
- Meanwhile, cook the bacon in a large frying pan or cast-iron skillet until well browned and crispy, about 10 minutes. Using a slotted spoon, transfer the bacon to a paper-towel-lined plate.
- Return the pan, with the bacon fat, to medium heat and add the shallot. Season generously with salt and pepper and cook until softened, about 3 minutes.
- Add the peas and cook until tender, about 3 to 4 minutes. Remove from the heat and transfer the shallot-pea mixture to a large bowl to cool. Once the potatoes are cool, cut them into large dice and add them to the pea mixture. Add the sour cream, mint, heavy cream, and reserved bacon and fold until the potatoes are well coated. Taste and season with salt and pepper as needed. Serve at room temperature or, if making in advance, place in the refrigerator. When ready to serve, bring to room temperature and fold in a few extra tablespoons of cream.
This was great. I didn't have bacon but I did have bacon grease saved in a cup in the fridge. I loved the mint and peas. We adored how light this tasted. We cooked it for our 4th of July picnic and it's already gotten a lot of compliments this morning!!
A delicius alternative to the heavy, mayo based potato salads. Perfect for a summer barbecue and incredibly easy to prepare.
This is an excellent potato salad.
Respecting traditional foods is one thing, but conservative food falls into obsolescence. Some of us want to keep trying new things, the rest simply have to cope.
As a chef, I have to agree that some posters here should climb down from their lofty perches and get a clue. Since when are we not allowed to be inspired to experiment w/ traditional dishes to create something new?
Thank you so much!! It was a hit at my last BBQ. A very nice alternative to the usual mayo base that is over-used. It was delicious and the mint was a perfect addition to add some fresh flavor
I've been looking for a potato salad recipe for the dish I had at the Tavern on the Green in Central Park. They served it with the lamb chops (overcooked btw) and it was absolutely the best I've had. Very oniony. I think it was a red bliss but I don't remember seeing any red in it. Anyone?
I poured frozen peas into the mix instead of the fuss they did with the peas. It turned out great.
This potato salad was excellent. I loved the bacon for its saltiness and there was just a titch of sweet. Very good - I will make this again. Made this for a backyard BBQ and it was a hit with all my guests.
Try maslanka. This is essentially a buttermilk yoghurt and around 3%, depending on who makes it. I much prefer i tto anything else, including sour cream which now-a-days is bland high caloric crap. It is easily available in Torontno in any store that caters to Russians or Poles. Why don't you try making it and letting us know how it turned out. Of course the perfect herb in this perfect Slavic marriage of potatoes and milk is ---------you guesssed it...................................................
dill!