I suppose that having kept a blog for over eight years…and having posted over 600 recipes…it is
inevitable that I will someday inadvertently and unknowingly post a recipe
twice. It almost happened today.
This particular
potato salad has been in my repertoire for many years. I recently brought the class (“spring brunch”) in which the recipe originally appeared out of retirement.
While preparing to teach it again, I remade all of the recipes at home so
they would be fresh in my mind. I was
struck by how much I liked the potato salad.
Then, it turned out to be a big hit with the class...much more so than I
remembered. It has been two weeks since
I taught the class and during that time I have already made this salad again at
least twice. I decided this was an
indication that I should share the recipe here.
Then, this morning,
as I sat down to type, I had this niggling feeling that I might have posted it
before. Just in case, I decided to take
a minute to check. Sure enough… I had.
Oops.
Rather than give up
on the idea of a post entirely, I thought I would post the variation of the
salad that we have been eating. The
salad as originally posted—and as I teach it—uses sugar snap peas. The one we have been eating at home during
the past couple of weeks uses shelling peas.
It is a variation worth knowing about.
So, here it is. Whether you make
this one—or the original with sugar snap peas…or maybe your own variation with
asparagus …or haricot verts—it is delicious.
Enjoy!
Spring Potato Salad with Peas &
Arugula
1 1/2 lbs. small waxy potatoes (Yellow Finn, Yukon
Gold, Fingerling or Creamer-type)
2 T. red wine vinegar, divided
1 small to medium shallot, finely diced
1 t. Dijon Mustard
Salt & Pepper
1/2 c. extra virgin olive oil
1 1/4 to 1 1/2 cups green peas
3 oz. Arugula, rinsed, dried & stemmed as necessary
2 T. (or more) minced fresh chives
1 or 2 chive blossoms, if available
Scrub the potatoes.
Steam over simmering water until tender to the tip of a knife—20 minutes
or so, depending on their age and size.
(If you prefer, you may instead cook the potatoes in boiling, salted
water until tender. Drain well.) As soon
as the potatoes are cool enough to handle halve or quarter them (depending on
their size). If using fingerling, cut
into 1/2-inch thick rounds. Place the
potatoes in a bowl and pour 1 T. of vinegar over them along with salt &
pepper to taste. Toss gently to
combine. Set aside for 10 minutes or so
to allow the warm potatoes to absorb the vinegar. Pour 1/4 cup of olive oil over the potatoes
and fold in carefully.
While the potatoes are cooking, combine 1 T. of
vinegar and the shallot in a small bowl; let sit for a few minutes to allow the
vinegar to soften the shallots. Whisk in
the mustard. Season to taste with salt
& pepper. Gradually whisk in 1/4 cup
of oil, adding it in a thin stream.
Taste and correct the seasoning and the vinegar balance—the vinaigrette
should be fairly sharp.
Blanch the peas in a pot of boiling salted water until
just tender. Drain and refresh under
cold running water. Pat dry and set
aside. (If cooked ahead, refrigerate.
Bring to room temperature before proceeding.)
To serve the salad, place the arugula in a
medium-sized bowl. Season with salt
& pepper and drizzle with a small amount of the vinaigrette. Toss to coat.
Mound the dressed greens onto a serving platter. Add the peas and herbs to the potatoes and
toss. Add a bit of dressing if
necessary. Taste and correct the
seasoning. Mound the potatoes and peas
on top of the greens and scatter more herbs over all if you like (chive blossoms
would be especially nice).
Serves 4 to 6 as a side salad. Serves 8 (or more) as part of a salad buffet.
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