POTATOES, PEAS, AND MINT

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Potatoes, Peas, and Mint image

Baby potatoes get a coating of mashed peas and mint that brings out their inner earthiness.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 6

1 1/4 pounds baby red potatoes
1/2 cup fresh or frozen peas
2 tablespoons extra-virgin olive oil
1/3 cup chopped mint leaves
3/4 teaspoon coarse salt
Freshly ground pepper

Steps:

  • Cook potatoes in a pot of boiling water until easily pierced with a fork, 11 to 14 minutes; drain. Halve potatoes. Meanwhile, simmer peas in a saucepan of water until tender, about 4 minutes; drain, reserving 1/4 cup cooking liquid. Crush peas with 1 tablespoon olive oil and 2 tablespoons reserved cooking liquid using a fork. Gradually stir in remaining 2 tablespoons cooking liquid until mixture is thick and chunky. Toss potatoes with pea mixture, mint, salt, and some pepper. Drizzle with additional tablespoon oil.

Nutrition Facts : Calories 145 g, Fat 4 g, Fiber 4 g, Protein 4 g, Sodium 231 g

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