Potatoes are in my blood. Like, running constantly. My body is fueled by the starchy tuber. I live for the flaky white stuff. I’d die for my right to eat a potato.
I know they’re not the most healthy thing for you ever, but when presented with the option of either eating a potato or eating pasta, potatoes sure aren’t the worst option. Plus, they technically came out of the ground, so that’s good for you, right?
I’ve limited my potato intake but haven’t brought it down to absolute zero. I can’t.
I won’t.
Potatoes are my life force.
Trying to think of fun and better ways to eat potatoes led me to this idea. A good potato salad is always up there on my list, and one with extra green deliciousness really sends it over the top. I was originally going to make this potato salad a more full-blown nicoise-inspired one with the addition of green beans, but I found some English peas for the first time in what seems like a decade at the grocery store. Fresh ones, at that!
English peas are different from their baby pea cousins—they’re not as sweet. That makes them perfect for savory dishes where you don’t want a lot of that mushy sweetness.
A traditional nicoise salad is comprised of tuna, capers, olives, green beans, eggs, and potatoes. My potato salad style one takes out the tuna and olives, and subs in the English peas for green beans. Still tantalizing for your taste buds, though. I craved this so much the next day that I ate it for breakfast. Weird, right?
There’s nothing on this planet better than a potato salad, except for eating it the next day. Potato salad is always better the next day. I can’t explain it. There’s just something about refrigeration and all the ingredients melding together for hours that makes it better. Slap some foil or a lid on top of your potato salad and wait the agonizing 8 hours before you eat it. Trust me. It’s much better that way.
Nicoise Potato Salad
A mild potato salad with English peas, fresh dill, eggs, and capers.
Ingredients
- 1-2 pounds baby yellow potatoes (new potatoes)
- 4 eggs, boiled and sliced
- 12 oz. fresh English peas
- 1/2 cup mayonnaise
- 2 TBS. red wine vinegar
- 2 TBS. dijon mustard
- 1/4 cup chopped fresh dill
- 1 shallot, minced
- 2 TBS. capers
- salt & pepper
Directions
- Place potatoes (unpeeled) in a large pot. Cover potatoes with water. Boil until tender, about 10-12 minutes. Add peas during last minute of cooking. Drain. After potatoes have cooled, cut into fourths.
- Make the sauce: Whisk together mayonnaise, red wine vinegar, mustard, dill, shallot, capers, salt and pepper.
- In a large bowl, toss together potatoes, peas, and eggs. Add sauce and stir until well coated. Refrigerate for at least 30 minutes or overnight.
Step-By-Step Instructions
Place potatoes (unpeeled) in a large pot. Cover potatoes with water. Boil until tender, about 10-12 minutes. Add peas during last minute of cooking. Drain. After potatoes have cooled, cut into fourths.
Make the sauce: Whisk together mayonnaise, red wine vinegar, mustard, dill, shallot, capers, salt and pepper.
In a large bowl, toss together potatoes, peas, and eggs. Add sauce and stir until well coated. Refrigerate for at least 30 minutes or overnight.
