New potatoes and fresh shelled peas with an herb-packed green goddess dressing (making good use of fresh herbs right from my window garden), then finished with a slathering of crumbled egg yolks. The color is just beautiful. Recipe follows…
Green Goddess Potato Salad
3 pounds small new potatoes
1 cup of shelled fresh peas
4 hard cooked egg yolks (you will crumble them just before serving)
For the Dressing:
1/4 cup chopped chives, scallion or sweet onion
1 clove garlic
1/2 cup mayonnaise—the best quality you can find
1/2 cup Greek style yogurt, buttermilk or sour cream. Use 2% or full fat
juice from 1 lemon, to taste
1 small bunch each; fresh herbs such as parsley, basil, tarragon and dill, removing tough stems. Save some leaves and coarsely chopped herbs for finishing garnish.
salt & pepper to taste
Cook eggs, starting in cold water over medium heat until water comes to a boil, cover eggs and turn off heat, let stand for about 12 minutes and remove. When cool, peel eggs and cut them in half, reserve the egg yolks for the salad.
Shell the fresh peas, cover with water in a small sauce pot, simmer just until tender, but still firm to the bite. Drain in a mesh sieve and plunge the peas into a large bowl of ice water to stop cooking and to keep their bright green color.
Cook the new potatoes with their skins on in a large pot of cold water. Bring to a boil and simmer until tender, about 8-15 minutes until a knife inserts easily.
Drain the potatoes, when cool enough to handle peel their skins off with a paring knife. Cut potatoes into quarters or bite sized chunks and place in a large mixing bowl.
In a blender or food processor, mix all the dressing ingredients on low, until herbs have broken down into small flecks. Taste and season the dressing. Pour about 3/4 of the dressing over the potatoes while still warm, toss gently to coat. Cool, then chill the salad in the refrigerator until ready to serve.
Just before serving add half of the peas and toss gently, add more of the reserved dressing as needed to coat the potatoes. Place salad on a serving platter and scatter the remaining peas on top. Crumble the egg yolks, by gently using a fork or pushing through a fine sieve. Finish by scattering reserved fresh herbs and the crumbled egg yolks over the potato salad.