Potato and Pea Salad with Chive Aioli
- 3 pounds small red-skinned new potatoes, unpeeled
- 3 tablespoons white wine vinegar
- 3 celery stalks, thinly sliced
- 1 1/2 cups frozen green peas, thawed
- 1 cup mayonnaise
- 6 tablespoons chopped fresh chives
- 1 tablespoon Dijon mustard
- 2 garlic cloves, pressed
- 1/4 teaspoon cayenne pepper
- Cook potatoes in large pot of boiling salted water until just tender, about 25 minutes.
- Drain; cool.
- Cut potatoes into quarters.
- Transfer to large bowl; add vinegar and toss to coat.
- Mix in celery and peas.
- Whisk mayonnaise, 5 tablespoons chives, mustard, garlic, and cayenne pepper in small bowl to blend.
- Add to potato mixture and toss.
- Season generously with salt and pepper.
- Cover and chill at least 1 hour to allow flavors to blend.
- (Can be made 1 day ahead.
- Keep refrigerated.)
- Sprinkle with remaining 1 tablespoon chives and serve.
potatoes, white wine vinegar, celery stalks, frozen green peas, mayonnaise, fresh chives, mustard, garlic, cayenne pepper
Taken from www.epicurious.com/recipes/food/views/potato-and-pea-salad-with-chive-aioli-105282 (may not work)