Pea Shoot Potato Salad

This creamy Pea Shoot Potato Salad comes from our Chef-in-Residence, Molly. It’s a fresh take on the classic—bright with herbs, full of texture, and easy to prep ahead. It’s the kind of dish that works for everything from cookouts to weekday lunches.

Molly, loves Yukon Gold potatoes for this salad because of their creamy texture, but Russets will work too. Starting the potatoes in cold water helps them cook evenly (no mushy outsides or undercooked centers).

Some folks feel strongly about whether or not eggs belong in potato salad, so if you’re not a fan, just leave them out. Same goes for peeling the potatoes. Molly usually leaves the skins on for extra texture and ease.

Ingredients:

• 5 lbs Yukon Gold potatoes, quartered

• 2 cups pea shoots

• 3 stalks celery, thinly sliced

• 1 small bunch dill, chopped

• 1 bunch scallions

• 1 cup mayo

• 1 cup Greek yogurt or sour cream

• 2 tbsp Dijon mustard

• 1 tbsp apple cider vinegar

• 5 hardboiled eggs

• 1 tsp paprika

• ½ cup dill pickles, chopped (or pickle relish)

• Salt & pepper to taste

Instructions:

1. Cook the potatoes:
   Place quartered potatoes in a pot. Cover with about two inches of water. Add 2 tbsp each kosher salt, vinegar, and sugar.

2. Bring to a boil:
   Heat until boiling, then reduce to a gentle boil (medium heat) so the potatoes aren’t agitated too much. Cook for about 10 minutes, or until easily pierced with a fork.

3. Cool the potatoes:
   Drain and spread into a single layer on a baking sheet to cool. This helps stop the cooking and prevents mushy potatoes.

4. Mix the dressing:
   In a large bowl, mix together the mayo, yogurt (or sour cream), Dijon, vinegar, paprika, chopped pickles, dill, scallions, and sliced celery.

5. Assemble the salad:
   Once the potatoes are at room temperature, add them to the bowl with the dressing. Chop the hardboiled eggs and stir those in as well. Mix well. Taste and season with salt and pepper as needed.Cumin Vinaigrette

Notes:

• Flavors in cold food can be muted, so don’t be afraid to season your salad well.

• The vinegar helps prevent overcooking by slowing down how the potatoes break down in the pot.

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