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Potato and Pea Salad with Chive Aïoli

Name: Potato and Pea Salad with Chive Aïoli
Cuisine: american
Ingredients: 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

A small grocery run gets this on the table.

Ingredients

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directions

1.
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.
2.
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.

Recipes sourced from Epicurious.com.

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