Adding peas and mint leaves puts a fresh spin on this warm potato salad that’s perfect for serving in spring. Try it alongside a roast ham or rack of lamb.
Fingerling Potatoes with Peas and Walnuts
- 2 lb. (1 kg) fingerling potatoes, halved lengthwise
- 2 Tbs. olive oil
- Kosher salt and freshly ground pepper
- 2 Tbs. whole-grain Dijon mustard
- 2 Tbs. sherry vinegar
- 2 tsp. honey
- 2 Tbs. fresh lemon juice, plus more to taste
- 2 Tbs. extra-virgin olive oil
- 1/2 cup (2 1/2 oz./75 g) raw shelled peas
- 1/2 cup (2 oz./60 g) toasted walnuts, chopped
- Fresh mint for garnish
1. Preheat an oven to 400°F (200°C).
2. Spread the potatoes on a baking sheet. Drizzle with the olive oil and sprinkle with 2 tsp. salt and a few grinds of pepper. Toss to coat the potatoes evenly, then spread the potatoes on the baking sheet in a single layer, cut sides up. Bake until the potatoes are tender and the edges are slightly crisp, about 30 minutes.
3. While the potatoes are cooking, in a large bowl, combine the mustard, vinegar, honey, lemon juice and extra-virgin olive oil. Whisk until thoroughly combined and season with salt and pepper.
4. Add the hot potatoes to the bowl with the dressing and toss to coat. Add the peas and walnuts to the bowl and toss to combine. Taste and add more lemon juice if desired. Garnish with mint leaves and serve warm. Serves 8.
Williams Sonoma Test Kitchen