I made this recently for a couple of potluck events, and it was a big hit! People tend to be a bit skeptical about the mint, but once they try it, they are sold. It adds a bit of a sweeter finish to it.
Potato Salad with Peas and MintServes 6 as a side dish
Ingredients:2 lbs small Red Potatoes
2 Tbsp. White Wine Vinegar
1 Tbsp. Shallot, minced
1 tsp. Salt
1/2 tsp Black Pepper
3 Tbsp. Olive Oil
1 Cup Peas
1/3 Cup Mint leaves, chopped or torn
Cover potatoes with cold, salted water and then simmer, covered, until tender, 10 to 15 minutes. While the potatoes are cooking, whisk together vinegar, shallot, salt, and pepper in your serving bowl.
When the potatoes are done, drain and halve or quarter, depending on the size of your potatoes. Add the potatoes to the bowl with the vinegar mixture while the potatoes are still warm, and toss to coat. Add the oil, mint, and peas, and toss to combine. Add salt and pepper to taste.
This can be served warm or at room temperature.