Spring Bounty Potato Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Meet your new picnic staple: a potato salad classic enough to satisfy purists, but with onions, peas, and tarragon for fresh flavor and pretty hits of green. Ingredients:
2 pounds small yukon gold potatoes |
1 cup shelled fresh peas |
2 tablespoons white wine vinegar |
1 cup mayonnaise |
1/2 teaspoon kosher salt |
4 spring onions* or green onions, thinly sliced |
5 hard-cooked large eggs*, peeled and roughly chopped |
about 3 tbsp. chopped tarragon |
Directions:
1. Bring 1 in. water to a boil in a large saucepan. Set potatoes in a steamer basket and steam in pan, covered, until tender, about 20 minutes. Cool in ice water, then pat dry. Cut potatoes into chunks and put in a large bowl.
2. Meanwhile, bring some water to a boil in a saucepan. Add peas; cook until tender, 3 minutes. Drain and transfer to ice water, then drain again.
3. Whisk together vinegar, mayonnaise, and salt in a small bowl to combine. Add onions, peas, and half the dressing to potatoes and gently stir to coat. Add eggs and 3 tbsp. tarragon and gently stir to coat.
4. Spread remaining dressing on bottom of a wide bowl, add salad, and sprinkle with more tarragon if you like.
5. *Look for spring onions (regular onions picked young) at farmers' markets in spring and at Latino markets year-round. They have a fatter bulb than green onions-which have less crunch but make a good substitute. For perfect hard-cooked eggs, cover them in cold water in a small saucepan and bring to a boil. Remove from heat and let stand 12 minutes. Plunge cooked eggs into ice water, crack all over, and let sit in the water for a few minutes before peeling.
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