Potato Salad with Peas and Mint

Name: Potato Salad with Peas and Mint
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 6
Cuisine: Global
Ingredients: 237 milliliters ounces smoked bacon, small dice (about; 6 servings Freshly ground black pepper; 59 milliliters finely chopped fresh mint; 3 Tbsps heavy cream, plus more as needed; 6 servings Kosher salt; 907 grams white or red new potatoes, scrubbed; 680 grams shelled fresh peas or 8 ounces frozen baby peas (about 1 3/4 cups); 1 mediums shallot, thinly sliced; 118 milliliters sour cream

You can never have too many side dish recipes, so give Potato Salad with Peas and Mint a try. This recipe covers 20% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free recipe has 294 calories, 10g of protein, and 9g of fat per serving. This recipe serves 6. It is perfect for The Fourth Of July. A mixture of shallot, cream, kosher salt, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes about 50 minutes.

Instructions

Place the potatoes in a large pot filled with heavily salted water and bring to a boil over high heat. Once the water boils, reduce the heat to medium and simmer until a knife can easily be inserted into the potatoes, about 10 to 15 minutes.

Ingredients you will need

Potato

Water

Equipment you will use

Knife

Pot

Drain the potatoes and set aside until cool enough to handle.Meanwhile, cook the bacon in a large frying pan or cast-iron skillet until well browned and crispy, about 10 minutes. Using a slotted spoon, transfer the bacon to a paper-towel-lined plate.Return the pan, with the bacon fat, to medium heat and add the shallot. Season generously with salt and pepper and cook until softened, about 3 minutes.

Ingredients you will need

Salt And Pepper

Bacon

Potato

Shallot

Equipment you will use

Slotted Spoon

Frying Pan

Add the peas and cook until tender, about 3 to 4 minutes.

Ingredients you will need

Peas

Remove from the heat and transfer the shallot-pea mixture to a large bowl to cool. Once the potatoes are cool, cut them into large dice and add them to the pea mixture.

Ingredients you will need

Potato

Shallot

Equipment you will use

Bowl

Add the sour cream, mint, heavy cream, and reserved bacon and fold until the potatoes are well coated. Taste and season with salt and pepper as needed.

Ingredients you will need

Salt And Pepper

Heavy Cream

Sour Cream

Potato

Bacon

Mint

Serve at room temperature or, if making in advance, place in the refrigerator. When ready to serve, bring to room temperature and fold in a few extra tablespoons of cream.

Ingredients you will need

Cream