Courtesy of Idaho Potato Commission
n/aServings•15 Min.Prep Time•10 Min.Cook Time•
原料：
Salad:
3 lb. mixed red and gold waxy Idaho® potatoes, cubed
1 1/2 c. green peas, frozen or fresh
1/3 c. dried cranberries
2 small cucumbers, seeded and diced
4 scallions, sliced
1/4 c. sliced almonds
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Dressing:
3 Tbsp. white balsamic vinegar
2 Tbsp. pomegranate molasses
2 tsp. kosher salt
generous handful fresh basil
leaves from a few sprigs of fresh mint
3/4 c. buttermilk, plus additional as needed
3/4 c. mayonnaise
-
May substitute grenadine for pomegranate molasses.
说明：
- Boil the cubed potatoes until just fork tender, about 10 min. Drain and reserve.
- While potatoes cook, bring a second pot of water to a boil and blanch peas for 1 min., then drain and plunge them into an ice water bath to shock and stop the cooking. Set aside.
- To make the dressing, place vinegar, pomegranate molasses, salt, and herbs in the small bowl of a food processor and pulse until leaves are minced. Combine this mixture with the buttermilk and mayonnaise in a jar with a tight-fitting lid and shake until dressing is well mixed. Thin dressing with additional buttermilk as needed.
- In a large bowl, place potatoes, peas, cranberries, cucumbers, scallions, and sliced almonds. Toss with enough of the dressing to coat. Chill until ready to serve.
- Recipe courtesy of Molly Sheridan,
www.wonderlandkitchen.com
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