- 2½ to 3 lbs. medium baby new potatoes, unpeeled and quartered.
- 1 cup frozen green peas
- ¾ cup finely chopped red onion
- 3 tablespoons fresh dill, chopped
- 2 tablespoons fresh chives, chopped
- 2 cups mayonnaise
- ⅛ cup (1/2 lemon) fresh lemon juice
- 2 tablespoons milk
- 2 teaspoons sugar
- kosher salt and fresh ground peppercorn, to taste.
- Quarter potatoes and place in large sauce pan with salted water.
- Bring to boil and cook for 15 to 20 minutes over medium heat, until tender.
- While potatoes are boiling, put peas in colander and place over sauce pan for 45 seconds to blanch.
- Remove potatoes from heat when finished cooking, drain and allow to cool.
- In large mixing bowl combine remaining ingredients, stir thoroughly.
- Gently fold in potatoes using large rubber spatula, gently scraping sides of bowl and incorporating potatoes into other ingredients.
- Garnish with dill sprigs and serve.
Source: Platter Talk
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