SALAD, POTATO SNAP PEA
This one is a lighter version than the traditional mayonnaise dressed potato and egg salad. We enjoy eating English pea salad lightly dressed with sour cream and so we are combining these two spring vegetables to make our version of potato pea salad. We start also with new potatoes we cook as “salty potatoes.” Then cut into smaller pieces and sprinkle with a little sherry vinegar. Then we cool them completely and blend the rest of the ingredients.
- 2 pounds new red potatoes, cooked as "salty potatoes"
- 2 tablespoons sherry vinegar
- 2 pounds snap peas, cut on bias
- 1 shallot, minced
- 1 piquillo pepper, minced
- 2 tablespoon Italian parsley, minced
- 2 tablespoons mayonnaise, optional
- or 1 tablespoon EVOO
- pepper coriander to taste
- Check for salt; add if needed
Fix salty potatoes as directed. While warm cut into 1- 1/2 inch pieces and lightly sprinkle with sherry vinegar. Chill down completely. Chill all ingredients before mixing.
Mix chilled prepared potatoes with peas, shallots, piquillo pepper, parsley. Blend sour cream, mayo or EVOO, and seasonings. Lightly coat the salad ingredients. Not too heavy–you must still see the vegetables through the sour cream. Adjust seasoning. Serve or keep in refrigerator until service.
Food safety and Potatoes Method:
When making potato salad, be sure to blend ingredients while cold. If you want to increase the potato flavor, you may lightly dress with dressing while hot, then chill until below 40°F. Potatoes are often too plain tasting if they are not dressed while hot. But to keep it safe, that mixture must be completely cooled before packing for lunch or taking on a picnic. If eating it immediately, okay to eat it at the finished temperature even if it is in the danger zone of 40-140°F. In other words, it is not necessary to chill potato salad if it is eaten immediately. But of course, if there are leftovers, discard them if it has been 4 hours in room temperature. That may be risky.