One of my constant struggles is coming up with something new to take to work for lunch. In the winter, soups, stews and various leftovers from dinner the night before are good options. As the weather gets warm, however, I crave salads. Sometimes I simply bring lots of greens and veggies and add some vinaigrette. Bean- and grain-based salads are a better option, since I'm less likely to be starving come mid-afternoon.
Here's an option I don't often consider: potato salad. This one adds peas, chives and a garlic aioli. Simple, yet satisfying. As the season wears on, the veg profile can change -- blanched green beans would be nice, for example. If you want some added protein, add a little tofu.
Potato and Pea Salad with Chive Aioli
- 3 pounds small red-skinned new potatoes, unpeeled
- 3 tablespoons white wine vinegar
- 3 celery stalks, thinly sliced
- 1 1/2 cups green peas
- 1 cup mayonnaise
- 6 tablespoons chopped fresh chives
- 1 tablespoon Dijon mustard
- 2 garlic cloves, pressed
- 1/4 teaspoon cayenne pepper
Cook potatoes in large pot of boiling salted water until just tender, about 25 minutes. Drain; cool. Cut potatoes into quarters. Transfer to large bowl; add vinegar and toss to coat. Mix in celery and peas.
Whisk mayonnaise, 5 tablespoons chives, mustard, garlic and cayenne pepper in small bowl to blend. Add to potato mixture and toss. Season generously with salt and pepper. Cover and chill at least 1 hour to allow flavors to blend. (Can be made 1 day ahead. Keep refrigerated.) Sprinkle with remaining 1 tablespoon chives and serve.
Makes 8 servings.
Recipe from: Bon Appetit, July 2001, via www.epicurious.com
