Total Time: 50 minutes
Makes: 4 servings
Ingredients:
• 2 pounds red or white waxy potatoes, scrubbed
• Salt
• 4 ounces smoked bacon, small dice (about 1 cup)
• ½ medium shallot, thinly sliced
• Freshly ground black pepper
• 1½ pounds shelled English peas or 8 ounces frozen baby peas (about 1¾ cups)
• ½ cup sour cream
• ¼ cup finely chopped fresh mint
• 3 tablespoons heavy cream
Method:
- Place the potatoes in a large pot filled with heavily salted water and bring to a boil over high heat. Once the water boils, reduce the heat to medium and simmer until a knife can easily be inserted into the potatoes, about 30 minutes. Drain the potatoes and set aside until cool enough to handle.
- Meanwhile, cook the bacon in a large frying pan or cast iron skillet until well browned and crispy, about 10 minutes. Using a slotted spoon, transfer the bacon to a paper-towel-lined plate.
- Return the pan, with the bacon fat, to the stove over medium heat and add the shallot. Season well with salt and pepper and cook until softened, about 3 minutes.
- Add the peas and cook until tender, about 3 to 4 minutes. Remove from heat and transfer to a large bowl to cool. Once the potatoes are cool, cut into large dice and add to the pea mixture. Add the sour cream, mint, heavy cream, and reserved bacon and fold until the potatoes are well coated. Taste and adjust the seasoning as needed. Serve at room temperature or, if making in advance, place in the refrigerator. When ready to serve, bring to room temperature and fold in a few extra tablespoons of cream.
http://www.chow.com/recipes/11798-potato-salad-with-peas-and-mint