This recipe for Potato, Pea, and Mint Salad is adapted from a Martha Stewart Living recipe, my variations are minimal this time…..
Halve 1 1/4 lbs baby red potatoes and cook in boiling, salted water until fork tender. Drain and rinse, allow to cool in pot with the lid on – keeps them moist.
Simmer 1/2C fresh or frozen peas (I used 1 C – love peas) until tender. Drain, coarsely chop 3/4 of the peas in food processor (I use my mini processor for this) drizzle with a small amount of EVOO to make it mostly creamy – a few chunks are good. Stir with remaining 1/4C whole peas, potatoes, and 1/3C chopped fresh mint, s&p to taste. Drizzle with 1Tbsp EVOO – finished!! Easy Peasy.