SPRINGTIME POTATO SALAD

Potato salad that is springtime in a bowl with asparagus, peas, eggs, mint, and lemon. It is a versatile side dish that goes well with beef, chicken, pork, fish, or lamb chops.

       

I hope your spring is starting out on a good foot. I am looking forward to enjoying more outdoor activities that do not include freezing to death. This potato salad is a perfect side dish for those upcoming picnics, and cookouts. It is springtime in a bowl. The verdant asparagus and peas, the sunny eggs, the fresh mint, and the citrusy lemon all provide a mouthful of seasonal freshness and flavor. The sweet, tender red creamer potatoes provide a perfect backdrop that permits all of the other colors to pop.

Mint? Did I say mint? Yes! You might be thinking that the mint is a tad unconventional, but if you are looking for something other than the same-old-same-old potatoes, this it it. The herb compliments as well as elevates the flavor of this potato salad. And this dish can be enjoyed with essentially anything. Serve it with beef, chicken, pork, fish, or lamb. Or have it on its own for a filling vegetarian meal. 

Until next time, have a wonderful week!

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 SPRINGTIME POTATO SALAD

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INGREDIENTS:

2 lbs. red creamer potatoes or new potatoes
2 tsp. salt for boiling water

4 eggs

1 1/4 tsp. salt

20 asparagus spears (about 10 ounces)

2/3 cup Miracle Whip

2 1/3 tbsp. fresh squeezed lemon juice 

1/4 tsp. black pepper

1/2 cup frozen peas, defrosted 
2 tbsp. chopped mint leaves

INSTRUCTIONS:

Cut largest potatoes in half so that they are similar in size to the smaller ones. Place in a medium saucepan. Fill with enough water to cover potatoes by 1-inch. Add 2 teaspoons of salt. Bring to a boil on high. Reduce heat to medium to medium low and boil, (loosely covered) for 15 minutes or until tender. When potatoes are done, remove with a slotted spoon and place on paper towel-lined baking sheet to cool. Do not drain water in pan.

While potatoes cook, boil eggs. Place in a small saucepan and cover eggs with water. Bring to a boil. Cover and remove from heat. Let sit for 15 minutes. Peel. Quarter and cut into small chunks.

Cut the bottom 1/4 to 1/3 off the asparagus. Bring reserved water used for boiling the potatoes back to a boil. Add the asparagus and cook for 2 or so minutes depending crispiness desired. Place in a bowl of ice cold water. Cut into into 1-inch pieces. 

In a large mixing bowl, add cooled potatoes. Combine Miracle Whip, lemon juice, pepper, and 1 1/4 teaspoon salt. Stir into potatoes. Add asparagus, peas, eggs, and mint. (If using fresh peas, blanch first for about 1 1/2 minutes.) Stir gently to blend. Taste and adjust seasoning as needed. There should be a slight tang from lemon juice, add sparingly if more is needed. Makes 6 servings.

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