Summer holidays and potato salad, always boiled down to the name “Aunt Frances," not only my Aunt Frances, but Bill’s Aunt Frances also.
They were the “go to ladies” for potato salad back then, but unfortunately I never got either of their recipes and so am always on the hunt for the perfect potato salad recipe, and this one I’ve got for you today is close.
This recipe, slightly adapted here, was in the Chicago Tribune by Leah Eskin, in her “Home on the Range” food column.
By the way, she has a great cookbook, Slices of Life, that’s not only filled with recipes, but a generous helping of her life stories that happened on her way cooking and baking when she was young, and later for her own family.
Back to this recipe, it strays a little from traditional potato salad and makes the most of summer, with its surprising good taste.
I would’ve never thought of including peas in potato salad ~ it’s a perfect match, accented by mayonnaise combined with sour cream, dill, lemon zest and Dijon mustard, with lots of chopped red onion thrown in and garnished on top with sliced olives for Bill, the potato salad conniseur!
It’s not a sweet dish, just savory and delicious, that’s good warm, but is just as delicious when chilled.
This is my new go-to potluck dish
for summer here in the
we do love a good potluck!
Potato Salad w/Peas
3 pounds red-skin potatoes
1 cup frozen peas
1 cup chopped red onion
½ cup mayonnaise
½ cup sour cream
½ teaspoon dried dill or ¼ cup snipped dill fronds
2 tablespoons Dijon mustard
½ teaspoon finely grated lemon zest
Kosher salt and freshly ground pepper
Sliced green olives, for garnish, optional
Boil: Settle potatoes in a large pot. Cover with cold, salted water by 1 inch. Bring to a rolling boil, turn down to a low boil and cook until potatoes are easily pierced with a skewer, about 25 minutes.
Cut: When potatoes are cool enough to handle (but still warm), cut into 1-inch cubes. Pile into a large bowl. Sprinkle in peas (no need to defrost) and red onion.
Mix: Whisk together mayo, sour cream, dill, mustard, zest, and salt and pepper to taste. Pour this dressing over potatoes. Mix gently with a soft spatula. Arrange sliced olives over top, if desired.
Serve: I like this still warm, but it's good at any temperature; keep cold for picnics.
and have a safe