Other BGSK Potato Salads: Warm Blue Potato and Green Onion Salad; Sarah’s Herbed Potato Salad; Grandpa Potato Salad
Last Labor Day, I shared the recipe for my mother’s herbed potato salad. If you’re looking for a classic BBQ side, it doesn’t get any better. But it’s also a lot of work.
Since I think about potatoes more than the average person, and my pasta cravings have now been shifted onto other carbs, this summer involved a lot of quick potato side dishes. One of the best thus far is this simple dish of smashed new potatoes with herbs from my mother’s garden, a generous glug of olive oil, and some fresh shelling peas, which gave the rich, starchy potatoes a fresh, satisfying crunch. The same kind of crunch as, say, celery in potato salad.
Fresh peas may be out of the question at most farm stands by now. Luckily, as in most dishes, frozen peas make for an equally delicious alternative. If someone assigns you the potato salad this Labor Day and you can’t be bothered, or you’re a bit of a mayo-phobe, try out these smashed potatoes instead. If you’re not a BBQ kind of gal, keep this dish in your arsenal for quick weeknight meals year-round to satisfy all your carb cravings, especially if yours come on half as strong as mine.
From my kitchen, albeit small, to yours,
Phoebe, THE QUARTER-LIFE COOK
Smashed New Potatoes with Fresh Peas, Parsley, and Chives
Makes 2-4 side servings
If you can’t find fresh peas this late in the season, simply substitute frozen peas, thawed. The dish will still be delicious!
1 pound new or red potatoes (preferably baby)
1 tablespoon chopped fresh parsley
2 tablespoons chopped fresh chives
½ teaspoon salt
2 tablespoons olive oil
½ cup fresh peas (from about ½ pound shelling peas), either raw or lightly steamed
Place the potatoes in a medium pot of salted water and bring to boil over high heat. Cook the potatoes until easily pierced with a fork, about 20 minutes. Remove with a slotted spoon, or drain.
In a mixing bowl, or the same pot, add the herbs, salt, and oil to the potatoes. Smash with a fork or a potato masher until they form a coarse mash. Taste for seasoning, fold in the peas, and serve alongside a simple piece of grilled fish or meat.