Name: Herb Potato Salad with Lemon Vinaigrette
Ingredients: 2 pounds red potatoes or a variety of blue and Yukon gold, washed and scrubbed; 2 cups sugar snap peas, shelled; 2 tablespoons fresh lemon juice; 3 tablespoons champagne vinegar; 1 tablespoon whole-grain mustard; 1 clove garlic, minced; ½ teaspoon thyme leaves; 1 teaspoon lemon zest; ½ teaspoon kosher salt; ½ cup extra virgin olive oil; 1 medium red onion, thinly sliced; 2 tablespoons fresh thyme; 1 cup fresh flat-leaf parsley, chopped; ¾ cup fresh chives, minced; Cracked black pepper to taste; Lemon wedges and thyme sprigs to garnish

Herb Potato Salad with Lemon Vinaigrette

Rustling up fresh herbs from the garden for a dish is always a treat. I love gathering handfuls of aromatic herbs to uplift summery dishes such as these creamy potatoes and crunchy snap peas. With a zing of lemon, it tastes as bright and green as the season itself. Farmers’ markets in the summer are brimming with bundles of fresh herbs. You can also substitute whichever herbs you have on hand.

Servings 6 Serving(s)

Ingredients

2 pounds red potatoes or a variety of blue and Yukon gold, washed and scrubbed
2 cups sugar snap peas, shelled
2 tablespoons fresh lemon juice
3 tablespoons champagne vinegar
1 tablespoon whole-grain mustard
1 clove garlic, minced
½ teaspoon thyme leaves
1 teaspoon lemon zest
½ teaspoon kosher salt
½ cup extra virgin olive oil
1 medium red onion, thinly sliced
2 tablespoons fresh thyme
1 cup fresh flat-leaf parsley, chopped
¾ cup fresh chives, minced
Cracked black pepper to taste
Lemon wedges and thyme sprigs to garnish

Instructions

Preparation tip: This salad tastes even better when prepped in advance. You can make the entire salad a day ahead of time; the flavors really set in as the potatoes absorb the dressing and herbs.
Leave the potato skins on and cut them into halves. Bring a 5-quart pot of salted water to a boil. Cook potatoes for about 2 minutes and reduce to medium heat for 12 to 15 minutes, until they are tender when pierced with a knife. Drain in a colander and leave them to chill in the fridge.
In a small pot with 3 cups of water, boil the shelled sugar snap peas for about 3 minutes to blanch them. Drain immediately and rinse with cold water to stop them from cooking. They should be tender but snappy. Set aside for now.
To make the vinaigrette, in a small mixing bowl, whisk together the lemon juice, champagne vinegar, mustard, garlic, thyme, lemon zest, and salt. While whisking, slowly pour in the olive oil until the dressing is emulsified. Season with cracked black pepper to taste. Pack away in a sealed jar and shake well upon serving.
Transfer the potatoes, onion, snap peas, thyme, parsley, and chives to your transportation container. Reserve a few peas to garnish.
Gently toss with vinaigrette once at the picnic site. Garnish with peas, a drizzle of olive oil, chives, fresh thyme sprigs, and lemon wedges.
Note: For an extra touch, garnish with chive blossoms, which are edible! Leaving a few peas shelled with some pea shoots on top adds a touch of garden whimsy.