Serving ham with potato salad creates a heavenly combination, a perfect balance of salty-savory and creamy-rich. This recipe uses the spring bounty. New potatoes are the first freshly dug potatoes of spring and are about the size of golf balls.
2 pounds unpeeled new potatoes
1 cup cooked small green peas
1/2 cup chopped green onions, white and green parts
2 large hard-cooked eggs, chopped
1/2 cup sour cream
1 tablespoon mayonnaise
1 1/2 teaspoons fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons pickled capers, rinsed and drained
2 tablespoons chopped Italian parsley
Wash the potatoes, place them whole in a large pot of water, and bring the water to a boil. Boil the potatoes until they are pierced easily with a fork, 15–20 minutes. Drain and let them cool until you can handle them, then cut them into quarters or halves, depending on the size of the potatoes.
In a large bowl, combine the potatoes, peas, green onions, and eggs. In a small bowl, stir together the sour cream, mayonnaise, lemon juice, salt, and pepper. Pour the dressing over the vegetables and stir to combine. Gently stir in the capers, then top with the parsley.