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I am a mega lover of potato salad. I’ve been eating it for years. I learned how to make it from my beloved Grandma Karen. I think grandma taught my mom how to make it as well because their potato salads always tasted identical to me. Anyway, if you are looking to spice up traditional tater salad a bit then consider making this minted potato salad with peas. It contains some amazing ingredients that will give you spring fever like none other. I hope you’ll enjoy this sunny salad just as much and my family and I do.
See what my friend Sandra McGrath from Just A Pinch had to say about this recipe:
I feel like I’m waking up after a long winters sleep! The sun is shining and My cooking is moving toward lighter fresh flavors again.Peas and mint always pared well together. Added with some small new potatoes, lemon and olive oil this dish becomes a perfect side to an Easter buffet.
Sandra speaks the truth! This potato salad tastes like walking out onto a sunny mountaintop feels. So insanely refreshing!
1 1/2 lb red or new potatoes, small
1 bag(s) frozen peas
1 bunch fresh mint leaves (need about 2 tablespoons, chopped)
1 bunch fresh parsley (need about 2 tablespoons chopped)
4 Eggland’s Best eggs, hard-boiled
1/4 c Bertolli olive oil, extra virgin
1/4 c lemon juice, fresh
1/4 c Kraft parmesan cheese
salt and pepper to taste
1. wash and scrub potatoes or if in my house, peel potatoes as no one likes the skins. cut in half and place in boiling salted water. Add 4 eggs to this pan or you can boil them separately. They are usually done after about 10 minutes but test with a fork for doneness.
2. Add the bag of frozen peas to the water and turn off the heat and cover. You don’t want the peas to get mushy and you want them to stay green but still cooked. After about 10 minutes, drain in a colander. Peel eggs under cold running water and quarter them.
3. Mix your salad dressing of lemon. olive oil, chopped mint, chopped parsley, salt and pepper. pour all into a bowl or casserole dish and toss everything together. Top with parmesan cheese and serve or chill and serve later.
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