This recipe appeared in the June issue of Martha Stewart Living. It's a great way to use leftover potatoes. I usually buy potatoes by the bag, and I always have half-used bags around. While the recipe calls for baby potatoes, I used the larger red potatoes I had on hand (I just cut them into bite-sized chunks), and I used frozen peas. The recipe also tells you to mash the peas with a fork. That seemed like a wasted effort, so I just used my mini-food processor and pulsed it a few times to get it to the suggested coarse texture.
With just a few ingredients and a minimum amount of effort, this is a flavorful salad that you can make with ingredients you probably have in your kitchen. I grow mint in my culinary herb garden, and while it is seasonal, I always have it on hand (more than I can possibly use) this time of year. I think this might make its way to our 4th of July celebration this year!
1 comment:
oh, that looks nice... I'm not eating well lately, I don't have time!
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