Potato and Pea Salad with Chive Aïoli
A refreshing potato salad featuring tender red-skinned potatoes, sweet green peas, and crisp celery, all tossed in a creamy chive and garlic aioli dressing. Perfect for picnics and summer gatherings.
8 servings
1 hr 40 min
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Ingredients
- •3 pounds small red-skinned new potatoes, unpeeled
- •3 tablespoons white wine vinegar
- •3 stalks celery stalks
- •1½ cups frozen green peas
- •1 cup mayonnaise
- •6 tablespoons chopped fresh chives
- •1 tablespoon Dijon mustard
- •2 cloves garlic
- •¼ teaspoon cayenne pepper
Cooking Instructions
- 1.
Cook potatoes in large pot of boiling salted water until just tender, about 25 minutes. Drain; cool. Cut potatoes into quarters. Transfer to large bowl; add vinegar and toss to coat. Mix in celery and peas.
35 min
- 2.
Whisk mayonnaise, 5 tablespoons chives, mustard, garlic, and cayenne pepper in small bowl to blend. Add to potato mixture and toss. Season generously with salt and pepper. Cover and chill at least 1 hour to allow flavors to blend. (Can be made 1 day ahead. Keep refrigerated.) Sprinkle with remaining 1 tablespoon chives and serve.
65 min
