Lemon-Dill Potato Salad (Danny Boome) |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Ingredients:
3 pounds medium baby new potatoes, unpeeled, quartered |
1 cup frozen green peas |
3/4 cup finely chopped red onion |
2 tablespoons freshly chopped fresh dill |
2 tablespoons chopped fresh chives |
1 cup mayonnaise |
2 tablespoons fresh lemon juice |
coarse salt and freshly ground black pepper |
Directions:
1. Place your baby new potatoes in a large saucepan filled with cold salted water and cook on medium heat until tender for about 20 minutes. While the potatoes are cooking, Place a colander over the boiling water and blanch the green peas for about 45 seconds.
2. Drain potatoes, transfer to large bowl and set aside to cool for a bit. Once potatoes are cooled slightly add the red onion, dill, chives, mayonnaise and peas. Drizzle with lemon juice and toss gently to coat. Season with salt and pepper, to taste.
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