Potato Salad with Peas and Mint Recipe

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 pounds new white or red potatoes, scrubbed
• Kosher salt
• 4 ounces smoked bacon, small dice (about 1 cup)
• 1/2 medium shallot, thinly sliced
• Freshly ground black pepper
• 1 1/2 pounds shelled fresh peas or 8 ounces frozen baby peas (about 1 3/4 cups)
• 1/2 cup sour cream
• 1/4 cup finely chopped fresh mint
• 3 tablespoons heavy cream

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Place the potatoes in a large pot, cover with cold water, and add a generous pinch of kosher salt. Bring to a boil, then simmer 15 to 20 minutes until a knife slides in easily. Drain and let cool slightly, then cut into bite-size pieces.

2. While the potatoes cook, put the bacon in a large skillet over medium heat and cook 8 to 10 minutes, stirring, until crisp. Lift the bacon out onto paper towels, leaving a thin film of fat in the pan.

3. Add the sliced shallot to the bacon fat and cook 2 to 3 minutes over medium-low heat until soft. Remove from the heat.

4. Bring a pan of boiling water to a boil and salt it lightly. Cook fresh peas 2 minutes or frozen peas 1 minute until tender. Drain and rinse briefly under cold water.

5. In a large bowl, whisk the sour cream and heavy cream until smooth. Stir in the chopped mint and season with kosher salt and black pepper.

6. Add the warm potatoes, shallot, and bacon fat from the pan to the dressing and toss gently to coat.

7. Fold in the peas and most of the bacon, then season with more salt and pepper to taste. Sprinkle the remaining bacon on top.

8. Serve at room temperature, or refrigerate for 30 minutes before serving if you prefer it cold.