Monday, May 12, 2014


I just made this recipe for the first time last week and it was a hit. It's not your everyday potato salad, but it's pretty delicious. The key to the extra flavor is leaving the skin on and roasting your potatoes in the oven vs. boiling or steaming them.
I diced up some purple potatoes, threw them in a glass baking dish, splashed on some EVOO, a dash of garlic salt and coarse ground pepper, bake at 375 for 45 minutes to an hour and then let cool until the potatoes are just warm. Dice up about half of a large sweet onion and then add defrosted frozen green peas and mayonnaise to taste. Combine together and grind out a bit of sea salt and more pepper and then you're done!
5-6 medium purple potatoes, diced and roasted
1 1/2 cups peas
1/2 large sweet onion, diced
4 tablespoons mayonnaise (or to taste)
coarse ground salt and pepper

Let me know what you think if you decide to try this!
Bon Apetite!!

1 comment:

Karena said...

So delish for this time of year! Thanks for sharing Anne!

The Arts by Karena