Recipe Test: Potatoes, Peas, and Mint Salad

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!