Spring fling potato salad
Indulge in the delightful flavors of spring with this fresh and vibrant potato salad. Bursting with seasonal ingredients, it's a culinary masterpiece!
Ingredients:
- 1360g red and gold waxy potatoes, cubed
- 1 1/2 cups green peas, frozen or fresh
- 1/3 cup dried cranberries
- 2 small cucumbers, seeded and diced
- 4 scallions, sliced
- 1/4 cup sliced almonds
- 3 tablespoons white balsamic vinegar
- 2 tablespoons pomegranate molasses
- 2 teaspoons kosher salt
- generous handful fresh basil
- leaves from a few springs of fresh mint
- 3/4 cup buttermilk, plus additional as needed
- 3/4 cup mayonnaise
Instructions:
- Cook the diced potatoes in boiling water until they are easily pierced with a fork, for approximately ten minutes. Then, drain the water and set the potatoes aside.
- While the potatoes are cooking, boil another pot of water and briefly cook the peas for a minute. After that, drain them and quickly place them in ice water to retain their color and stop the cooking process. Keep them aside.
- Prepare the dressing by combining vinegar, pomegranate molasses, salt, and herbs in the small bowl of a food processor. Pulse until the herbs are finely chopped. Mix this blend with buttermilk and mayonnaise in a tightly sealed jar. Shake the jar until all the ingredients are well combined. Adjust the consistency of the dressing by adding more buttermilk if necessary.
- In a large mixing bowl, combine the cooked potatoes, peas, cranberries, cucumbers, scallions, and sliced almonds. Add enough dressing to coat the ingredients evenly. Refrigerate until you are ready to serve.
Summary:
- Calories: 3030 kcal
- Fat: 150 g
- Protein: 54 g
- Carbs: 384 g
- Potassium: 8142 mg
- Magnesium: 636 mg