New Potatoes with Peas and Mint
The tangy sharpness of creme fraiche and wholegrain mustard offsets bright summer herbs and delicious new potatoes in this simple, early summer salad. Serve it warm, or chill and serve cold, topped with additional herbs. This recipes makes an excellent side for lamb loin.
- 1/4 cup mint leaves
- 1/2 cup creme fraiche
- 2 tsp wholegrain mustard to taste
- 2 T whole milk Greek style yogurt
- 10-12 potatoes halved
- 1 cup snap peas
- 2 cups fresh arugula optional
- 1/2 cup fresh dill sprigs
- salt and freshly ground pepper to taste
Heat the oven to 450℉. Boil the potatoes in salted water until fork tender, then drain well. If you are using shelled peas, reserve the potato water for your peas. Shell the peas and blanch for a bare 30 seconds, then shock them in ice water and drain. Transfer them to a bowl with the potatoes. Mix up the creme fraiche, mustard, yogurt, add salt, freshly ground pepper, or additional mustard to taste. Add to the potatoes and stir in dill and mint. Arrange potato and pea mixture on top of arugula. Adjust seasonings to taste.