Why does summertime make me think of potato salad?
Eh, no matter.
But...my love of the mayo-based concoction has waned in recent years. I don't know why - maybe I'm getting older. Or getting fatter. Or maybe I just don't like mayonnaise much anymore (except on sandwiches). Whatever the reason, I usually bypass the heavy, creamy salads...and that includes potato salad.
Until today. For your pleasure, I present a new take on a old favorite.
3 to 4 cups of peeled potatoes, cut into 3/4" dice
Bring water and potatoes to a boil in a medium saucepan for 5 to 8 minutes, until potatoes are tender, but not mushy. Drain water from potatoes and lay the cooked veg out on a cookie sheet.
1 cup peas (fresh or frozen)
Bring peas and salted water to a boil for 4 to 8 minutes (peas will be tender). Put 1/3 cup of the cooked peas into a large bowl and mash thoroughly. Whisk in the following ingredients:
3 Tbsp olive oil
2 1/2 Tbsp red wine vinegar
2 tsp Dijon mustard
1 tsp dried dill (2 tsp fresh)
1/4 tsp salt
Add in remaining peas and potatoes; toss gently. I added some chopped scallions to the top, because I needed to get rid of them, but hard-boiled eggs would work well too. Cover the salad and refrigerate until ready to serve. Double check taste before serving and correct with additional salt, pepper, and/or vinegar.