POTATO, SNAP PEA, AND PEA-TENDRIL SALAD
The peas and dressed potatoes can be cooked two days ahead and refrigerated until ready to serve. Bring them to room temperature, then toss them with the pea tendrils, mint, bacon, and dressing just before serving. The seasoned rice vinegar tossed with minced shallot is Lost Kitchen chef/owner Erin French's signature flavor; she loves it in salads of all kinds.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 1h25m
Yield Serves 6 to 8
Number Of Ingredients 10
Steps:
- Cook bacon in a skillet over medium-high until crisp, 7 to 9 minutes. Drain on paper towels; cut crosswise into 1/2-inch pieces.
- In a bowl, combine shallot and vinegar; let stand 15 minutes. Whisk in oil and 2 tablespoons mint; season with coarse salt and pepper.
- Bring a large pot of water to a boil. Add 1 tablespoon coarse salt and snap peas. Return to a boil, then cook just until tender, about 45 seconds. Using a slotted spoon, transfer to a colander and run under cold water; drain well and slice crosswise on the bias.
- Add potatoes to boiling water; return to a boil, then reduce heat and vigorously simmer until tender, 12 to 14 minutes. Drain; toss potatoes with 3 tablespoons dressing. Spread on a baking sheet and let cool completely, about 30 minutes.
- In a bowl, toss together potatoes, peas, pea tendrils and flowers, remaining 4 tablespoons mint, and bacon, then toss with about 1/4 cup dressing. Serve, garnished with tiny mint leaves and sprinkled with flaky salt.
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Nichole Barbier
[email protected]This potato salad is one of my go-to recipes for summer gatherings. It's always a hit! The combination of potatoes, peas, and pea tendrils is so refreshing and flavorful.
Maker Sam
[email protected]This salad was a bit disappointing. The potatoes were undercooked and the dressing was too bland. I might try it again with a different recipe.
Esha Esha ashraf
[email protected]This salad is a great way to use up leftover potatoes. It's also a great make-ahead dish, which is perfect for busy weeknights. I usually make it on Sunday and then eat it for lunch or dinner throughout the week.
Malik Awais
[email protected]I love this salad! It's so fresh and flavorful. The snap peas and pea tendrils add a nice crunch and the dressing is perfectly tangy. I've made it several times and it's always a hit.
Zeeshan sabir
[email protected]Meh. This salad was just okay. The potatoes were a bit overcooked and the dressing was too sweet for my taste. I wouldn't make it again.
Kaneshmurthi Kanashmurthi
[email protected]This potato salad is a winner! It's easy to make, delicious, and perfect for any occasion. I've made it for potlucks, picnics, and even just a weeknight dinner. It's always a hit!
Sivanathan Siva
[email protected]Not bad! I thought the salad was a bit too simple for my taste, but it was still tasty. I might add some extra herbs or spices next time to give it more flavor.
Arham Baba
[email protected]This salad is so refreshing and delicious. I love the combination of potatoes, peas, and pea tendrils. The dressing is also perfect - light and flavorful without being too heavy.
younus051 khan
[email protected]I thought this salad was just okay. The flavors were a bit bland for my taste and the dressing was too oily. I might try it again with a different dressing.
DJ ssengo
[email protected]Yum! This salad is a great way to use up leftover potatoes and peas. I love the fresh flavor of the pea tendrils and the tangy dressing. Definitely a keeper!
Sarah Petermeier
[email protected]Easy to make and bursting with flavor. I've made this salad twice now and it's been a crowd-pleaser both times. The snap peas and pea tendrils add a nice crunch and freshness, while the potatoes and dressing provide a hearty and flavorful base.
Naheem ghanchi
[email protected]This potato salad was a hit at my last potluck! The combination of sweet peas, tender pea tendrils, and crisp potatoes was a delightful contrast. I also appreciated the light, tangy dressing that didn't overpower the other ingredients.