Potato Salad with Peas and Mint Recipe
"This potato salad strays from the mayo-based classic but is just as creamy and flavorful. First, cook the bacon until brown and crispy; then sauté the shallots in the bacon fat. Add some peas and mix everything together with boiled new potatoes, sour cream, a touch of heavy cream, and mint. Serve this sweet, salty, herby summertime side dish with some oven-fried chicken. Game plan: This salad is best served at room temperature. However, you can make it ahead, refrigerate it, and then bring it to room temperature and mix in a little extra cream before serving. This recipe was featured as part of our Picnic Recipes photo gallery...."
INGREDIENTS
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2 pounds new potatoes
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Kosher salt
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4 ounces bacon
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1/2 shallot
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Freshly ground black pepper
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1 1/2 pounds peas
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1/2 cup sour cream
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1/4 cup mint
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3 tablespoons heavy cream
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