One of the sweetest gifts of the garden and a traditional part of an early July celebration meal, fresh peas herald the arrival of full blown summer eating.
Arriving at the local markets at pretty much the same time as Japanese beetles on my roses, and the traffic congestion on Rt 1, it’s hard to beat the wonderful taste of garden peas.
Because they are so labor intensive to shell out, I use them as a visual and flavor accent in side salads. I especially love them in a salad of local new potatoes, simply dressed with mayonnaise, salt, pepper, onion, and celery. Pile a few pea tendrils on top and you’ve got something special and “of the moment!”
photo by Laura Cabot
Laura’s Garden Potato Salad with Peas
Laura Cabot, Laura Cabot Catering, Waldoboro
2 pounds new red potatoes, scrubbed
A few celery stalks, chopped
1 small red onion, chopped
2 cups of fresh peas, shelled but raw
1 teaspoon of garden dill, chopped
Salt, fresh pepper, olive oil, good mustard and mayo, pea tendrils for garnish
Cook the potatoes in boiling, salted water until just done. Drain and let cool.
Dice, then toss with a bit of olive oil, season with salt and pepper.
Add celery, onion, dill and peas along with mustard and mayo to taste. Toss well.
Pile on a tangle of pea tendrils for a whimsical look. Great warm or cold. Pairs well with anything off the grill!
Laura Cabot is an MF&L columnist and blogger, a French trained chef with a long career as a chef/restaurant owner, and president of Laura Cabot Catering in Waldoboro.