Potato and Pea Salad with Chive Aïoli

Ingredients for Potato and Pea Salad with Chive Aïoli

• 1.4kg small red-skinned new potatoes, unpeeled

• 3 tablespoons white wine vinegar

• 3 celery stalks, thinly sliced

• 350ml frozen green peas, thawed

• 1 cup mayonnaise

• 90ml chopped fresh chives

• 1 tablespoon Dijon mustard

• 2 garlic cloves, pressed

• 1/4 teaspoons cayenne pepper

How to make Potato and Pea Salad with Chive Aïoli

Cook potatoes in large pot of boiling salted water until just tender, about 25 minutes. Drain; cool. Cut potatoes into quarters. Transfer to large bowl; add vinegar and toss to coat. Mix in celery and peas.

Whisk mayonnaise, 5 tablespoons chives, mustard, garlic, and cayenne pepper in small bowl to blend. Add to potato mixture and toss. Season generously with salt and pepper. Cover and chill at least 1 hour to allow flavours to blend. (Can be made 1 day ahead. Keep refrigerated.) Sprinkle with remaining 1 tablespoon chives and serve.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.