Spring Fling Potato Salad
For the salad:
3 lbs. mixed red and gold waxy Idaho potatoes, cubed
1 1/2 cups green peas, frozen or fresh
1/3 cup dried cranberries
2 small cucumbers, seeded and diced
4 scallions, sliced
1/4 cup sliced almonds
For the dressing:
3 T white balsamic vinegar
2 T pomegranate molasses
2 tsp. kosher salt
generous handful fresh basil
leaves from a few springs of fresh mint
3/4 cup buttermilk, plus additional as needed
3/4 cup mayonnaise
1. Boil the cubed potatoes until just fork tender, about ten minutes. Drain and reserve.
2. While potatoes cook, bring a second pot of water to a boil and blanch peas for one minute, then drain and plunge them into an ice water bath to shock and stop the cooking. Set aside.
3. To make the dressing, place vinegar, pomegranate molasses, salt, and herbs in the small bowl of a food processor and pulse until leaves are minced. Combine this mixture with the buttermilk and mayonnaise in a jar with a tight-fitting lid and shake until dressing is well mixed. Thin dressing with additional buttermilk as needed.
4. In a large bowl, place potatoes, peas, cranberries, cucumbers, scallions, and sliced almonds. Toss with enough of the dressing to coat. Chill until ready to serve.
Via Los Angeles’ July Food Blogger, Molly Sheridan of Wonderland Kitchen
Based in Baltimore Maryland, Molly Sheridan is the woman behind Wonderland Kitchen. Her creations include vegetarian dishes, various breads and cocktails. You may also find a knitting post or two. Jump down her culinary rabbit hole.