ULTIMATE POTATO SALAD WITH FRESH GREEN PEAS

© 2018 by Rob Firing

SERVES 4 TO 6

The best potato salads I’ve had, whatever their style, have always been made with waxy, as opposed to starchy, potatoes. Look for any baby potato, fingerling, or smooth-skinned potato. This fantastically satisfying accompaniment to steak should taste fresh and fulsome, spilling off the serving spoon easily in a coating of slightly tangy cream.

3 POUNDS BABY POTATOES OR ANY SMOOTH-SKINNED WAXY POTATO, LEFT WHOLE, SKIN ON

1/2 TABLESPOON SALT, PLUS MORE TO TASTE

4 TABLESPOONS EXTRA-VIRGIN OLIVE OIL

1 TABLESPOON SWEET, PALE VINEGAR (LIKE WHITE BALSAMIC OR RICE VINEGAR)

1 TABLESPOON GRAINY DIJON-STYLE MUSTARD

2 HEAPING TABLESPOONS CRÈME FRAÎCHE

1 CUP FRESH OR FROZEN GREEN PEAS (THAWED IF FROZEN)

1/2 BUNCH EACH OF FRESH MINT AND DILL, CHOPPED

1 SCALLION, THINLY SLICED

FRESHLY GROUND BLACK PEPPER

BOIL POTATOES in a large pot of water with 1/2 tablespoon of salt until just fork-tender. Test after 20 minutes: you are looking for a tender potato that will be firm enough to neatly cut, once cooled, without breaking. Drain and let cool in the pot as you prepare your dressing.

IN A JAR WITH A LID, combine olive oil,vinegar, and mustard. Shake well to combine. Add crème fraîche and shake vigorously until it forms something resembling loose mayonnaise. Add salt, to taste. Set aside.

BRING A SMALL POT OF WATER to a boil. Add peas and boil (blanch) for 25 seconds. Immediately transfer to a fine-mesh sieve and rinse under cold water to stop the cooking. Set aside.

CUT COOLED POTATOES into bite-size pieces, being careful to keep the skins from coming off (but don’t sweat it if some do).

IN A BIG SALAD BOWL, using your hands, gently combine dressing, peas, potatoes, and herbs, reserving a few sprigs of herbs for garnish. Season to taste, and then finish with a few of the nicer leaves of mint and dill on top, along with the scallions.

SERVE while still warm or at room temperature.