Minted Potato Salad with Peas
This is a surprisingly fresh Spring take on the traditional potato salad. Perfect for burgers this Spring or for a family BBQ.
- 1 bottle Spearmint Metromint
- 2 lb small red potatoes
- 2 tablespoons white-wine vinegar
- 1 tablespoon minced shallot
- 1 teaspoon salt
- 1 teaspoon mustard
- 1/2 teaspoon black pepper
- ΒΌ cup mayonnaise
- 1 cup thawed frozen or cooked fresh baby peas
Steam potatoes with Metromint until tender, 10 to 15 minutes.
While potatoes are cooking, whisk together vinegar, shallot, salt, mustard, pepper and mayonnaise.
Drain potatoes and quarter. Add to dressing and toss to coat. Add peas and gently mix. Serve warm or at room temperature.