Best Potato And Pea Salad With Chive Aïoli Recipes

Potato and Pea Salad with Chive Aïoli image

Yield Makes 8 servings

Number Of Ingredients 9

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

Steps:

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.

Creamy Pea & Potato Salad image

Provided by LainieBug

Categories Free Of...

Time 45m

Yield 6 serving(s)

Number Of Ingredients 8

2 lbs red potatoes
1/2 cup frozen peas
3/4 cup low-fat mayonnaise
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
1 teaspoon dried tarragon
1/2 teaspoon salt
1/4 cup chopped red onion

Steps:

Potato Salad With Peas image

Provided by Food Network Kitchen

Time 30m

Number Of Ingredients 0

Steps:

Put 2 pounds chopped red-skinned potatoes in a pot, cover with water by 2 inches and add salt. Bring to a boil and simmer until tender. Transfer the potatoes to a bowl using a slotted spoon; sprinkle with salt and 2 tablespoons cider vinegar. Boil 10 ounces frozen peas in the same pot until just tender. Drain, rinse and add to the potatoes. Whisk 3/4 cup each mayonnaise and sour cream, and 1/2 cup each chopped chives and dill. Toss with the potatoes and peas; season with salt and pepper.