I rarely go to the grocery store and pick up items that aren't designated for a meal. Not only does it keep the budget in check, but it keeps me from buying unnecessary junk. However, when there's a great sale, and I have coupons, I'll buy almost anything. A brand of frozen vegetables were buy-one get-one free last week, and I had coupons for 10 items, so I really stocked the freezer!
Rather than only buy the things I knew I'd use (frozen spinach, peas, green beans), I decided to grab a bag of little onions, an ingredient I haven't had in years. I've only ever seen them paired with peas, so I searched foodtv.com for peas and onions, and found this recipe from Tyler Florence. I loved the idea of paring the dish with potatoes, but I wanted it to be a cold, main dish type salad, not a warm, dinner side dish.
As I was looking for small potatoes, I found the Purple Perivuan variety, which I've been trying to find for years! So I began to construct this salad, and thought it needed another vegetable, and why not incorporate another splash of color, so I threw in a red bell pepper. I also love mint paired with peas, and mint paired with lemon, so I picked from fresh mint from my garden, and I was all set.
I really enjoyed the cold salad I came up with, but I still have 2/3 of a bag of onions to use, and I think I will eventually try out Tyler's dish, as written, for a dinner side one evening.
Best of Spring Potato Salad
1 lb. Purple Peruvian potatoes
1 cup spring peas
1 cup pearl onions
1 red bell pepper, minced
10 fresh mint leaves, minced
1 shallot, minced
1 tsp. raw sugar
1 lemon, zested and juiced
2 tbsp. EVOO
Fresh black pepper and salt
Add potatoes to a small pot, cover with water, bring to a boil, turn to low and simmer for 10 minutes, until fork tender.
Add shallow, sugar, lemon zest and juice, EVOO, salt and pepper to a large bowl, whisk to combine.
Add peas and onions to a colander, rinse with cold water for a minute to partially defrost.
Drain and add to the dressing bowl, add red bell pepper, toss to combine.
Drain potatoes, cool for a few minutes, dice and add to the mixing bowl, toss gently.
Serve or keep chilled in the refrigerator.
Garnish with extra mint and/or lemon wedges, if desired.