TEST KITCHEN :: PEA + POTATO SALAD

I’ll happily admit that Pinterest has changed a lot of things for me – the way I browse for inspiration, put together resources, or even discover new blogs. But the area in which it’s done the most for me is recipes! Try as I have in the past, I’ve never really come up with a great way to bank all the dishes I wanted to try… until now.

Of course, just like any project we discover on Pinterest, sometimes things don’t always turn out like they look in the photos, which is why you need someone to try ‘em out, right? Well, I’m happy to be your girl.

While I certainly don’t claim to be a chef, I did grow up with one (thanks dad!). So, when I’m in the kitchen I’m not afraid to be the type of cook who plays with recipes a bit – tweaking here and there to adjust for my own tastes. Test Kitchen will be a place for us to try out and mess with dishes a bit. You can expect some pretty simple, straightforward recipes to emerge from this, and we’ll only share the ones we love the most! So, if you’ve got any to add to the list for us to try, be sure to send them my way.

On to the first Test Kitchen recipe!!

coco+kelley recipe //  pea and potato salad

As summer emerges, I’m always looking for lighter dishes to prepare, and peas always make for a fresh dish. However, I think I speak for some of us when I say that sometimes a salad just doesn’t cut it. A potato salad, however, guarantees some substance and fulfillment  which is why I love this combination of fresh greens and starch!

coco+kelley recipe //  pea and potato salad

To me the watercress and mint is what really set this recipe over the top! I’d say you can adjust the proportion of peas to potatoes depending on how much starch you’re really in the mood for.

coco+kelley recipe //  pea and potato salad

Pea & Potato Salad // serves six

Original Ingredients ::

  • 1 quart water
  • 1/2 pound small new potatoes
  • Salt
  • 4 cups shelled spring peas or two 10-ounce packages frozen baby peas
  • 2 tablespoons unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • 1 medium leek, white and tender green parts only, thinly sliced crosswise
  • 2 tablespoons chopped mint
  • 2 tablespoons chopped chives
  • 1 teaspoon fresh lemon juice
  • Freshly ground pepper
  • 2 medium bunches of watercress, large stems discarded and leaves coarsely chopped (2 cups)

 Now comes the fun part… how  we mixed things up!

coco+kelley recipe //  pea and potato salad

Adjustments to Recipe ::

  • Swap out leeks for green onions (this was out of necessity as the local marked didn’t have any leeks – the texture of green onions is similar, although it certainly alters the flavor a bit)
  • Add more lemon and olive oil at the end when serving (because I’m a lemon and olive oil addict – and I like bite).
  • Personally, I would also do less potato – I like the abundance of peas in the dish.
  • A dash more mint.
  • I left some of the watercress unchopped so that it felt more like a salad.

coco+kelley recipe //  pea and potato salad

Method ::

  1. Bring the water to a boil in a medium saucepan. Add the potatoes and a pinch of salt. Cook over moderately high heat until fork-tender, about 20 minutes. With a slotted spoon, transfer the potatoes to a plate and let cool, then halve or quarter any large potatoes.
  2. Add 1 teaspoon of salt to the potato water and bring to a boil. Add the peas and cook over moderately high heat until tender, about 5 minutes. Meanwhile, in a large skillet, melt the butter in the olive oil. Add the leek and cook over low heat, stirring occasionally, until tender, about 5 minutes. Reserve 1/2 cup of the potato cooking water, then drain the peas and add them to the skillet.
  3. Add the potatoes and the reserved cooking water to the skillet and bring to a simmer over moderate heat, stirring. Add the mint, chives and lemon juice and season with salt and pepper. Remove the skillet from the heat and stir in the watercress. Transfer the vegetables to a warmed bowl and serve.

Obviously we didn’t have the leeks, so I basically skipped that step and threw the peas, potatoes and reserved cooking water to the olive oil and butter to mix the flavors together. I added the chives, lemon juice and seasoning in the pan, but transfered it into a bowl before adding the watercress and mint. I like to keep both of those fresh! In fact – if you wanted to, you could let the hot mixture cool to room temperature before adding these elements just to keep them from wilting too much – it all depends on how fresh you want the dish to feel.

*recipe adapted from food&wine // photography and styling by cassandra lavalle for coco+kelley

 

10 responses on “TEST KITCHEN :: PEA + POTATO SALAD

  1. Carolynn

    Hi! Great recipe I think I’m going to bring this to a July 4th party! I also want to know where the ikat towel is from!!! Please let us know Cassandra! Thanks so much.

    Reply
    1. Stephanie | Covet Living

      I don’t know what looks more delicious – the pea salad or the STYLING! Love the gold flatware and L-O-V-E the ikat towel! I’m with everyone above – where is that gorgeous thing from!!

      Thanks for sharing ;) Love the test kitchen idea! XO

      Reply

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About Cassandra LaValle

Cassandra LaValle is the founder and editor-in-chief of coco+kelley where she explores trends in fashion, decor and entertaining, highlighting pieces that exude classic design and glamour. As a designer, she consults clients across the globe on styling their homes and private events from her offices in Seattle.