Creamy potatoes and fresh herbs? More please! This simple yet flavorful recipe is full of homey goodness and a few veggies to make you feel even better! French Potato and Pea Salad? You’re going to love it.
1 pound potatoes, red bliss or yukon gold preferred
1 cup fresh or frozen peas
1 large shallot, thinly sliced
For the Dressing:
3 TBs mayonnaise
1 TB dijon mustard
2 TBs tarragon vinegar
2 TB fresh chopped dill, or 1 TB dried
1/4 TSP thyme, a pinch really
salt and pepper
Clean and peel any bits from the potatoes. Chop into small pieces and place in a pot of cold water. Now bring them to a boil. (Note: Always place potatoes into cold water or they may come out mealy.) Boil just until they can be easily pierced with a knife. Drain and set aside to cool. (Note: If using frozen peas, add them now to thaw along with the hot potatoes.)
While the potatoes are cooling, prepare the dressing. In a small bowl combine the mayonnaise and mustard. Add the vinegar and begin to whisk together. Now add the spices. It should be a thin consistency, like buttermilk. The key is to add enough flavor that you don’t need so much mayonnaise. The tarragon vinegar is a great way to bring more of that French flavor! Fresh dill is a must but dried will also be fine. A touch of thyme brings depth to the brightness of the vinegar and dill. Add a dash of salt and pepper. (Note: You can always add more salt and pepper to the finished product so add sparingly to begin.)
Once the potatoes are cool enough to work with (about 30 minutes in the fridge), place them in a bowl. Break the shallot apart over the top and add the dressing, stirring to cover everything. (Note: If using fresh peas, add them now.) Give it a taste to see if it needs more salt and pepper, and if you love dill as much as I do, add a touch more too!
Served warm or cool, this would be fabulous for brunch or lunch, or a dinner side dish. Picture a hillside in Provence…glass of wine… And for fellow potato lovers out there, this is amazing comfort food! Enjoy!