Potato and Pea Salad with Chive Aioli Recipe

Aioli, the garlicky Provençal mayonnaise, is accented with chives and Dijon mustard.

Makes 8 servings.

INGREDIENTS

3pounds small red-skinned new potatoes, unpeeled

3tablespoons white wine vinegar

3celery stalks, thinly sliced

1 1/2cups frozen green peas, thawed1cup mayonnaise

6tablespoons chopped fresh chives

1tablespoon dijon mustard

2garlic cloves, pressed

1/4teaspoon cayenne pepper

DIRECTIONS

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 flavors to blend. (Can be made 1 day ahead. Keep refrigerated.) Sprinkle with remaining 1 tablespoon chives and serve.

Tags: Chiveioli, Pea, Potato, Salad