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This bright delicious dish topped with tangy pickled onions is sure to be a hit with any meal.
12 small red potatoes, cleaned/skin on/sliced into quarters
1 3/4 cups shelled fresh green peas, (If frozen unthawed and gently dried on a paper towel)
3 tablespoons green onions, cleaned/roots removed/diced
1/2 cup mayonnaise, Dukes is the absolute best! A Southern MUST!
1/4 buttermilk
fresh thyme
1 lemon, washed and sliced
1 teaspoon salt
1 teaspoon black pepper
pickled onions or dill pickle
Fill a mixing bowl with water and 2 cups of ice. Set aside.
In a medium pot, add the cut potatoes. Cover with water and bring to a boil. Reduce the heat and simmer covered until tender. This usually takes about 20 minutes. Drain the potatoes and set aside.
Bring 2 cups of water to a rolling boil. Turn the heat off. Add the peas and cook for exactly 2 minutes. Quickly drain the water off the peas and add them to the ice bath.
In a large bowl, add the cooked potatoes, green onions, mayonnaise, salt, pepper, and the buttermilk. Gently toss the potatoes to coat. Toss in the peas gently.
Turn the Green Spring Pea Potato Salad into a bowl/platter.
Garnish with lemon slices, a sprig of thyme, and pickled purple onions
Find it online: https://www.sparklingcharm.com/spring-green-pea-potato-salad/
