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Recipe courtesy of Danny Boome

Show: Rescue Chef

Episode: Grill Girl

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Total:: 30 min
Prep:: 10 min
Cook:: 20 min

Yield:: 6 servings

Level:: Easy

Ingredients

3 pounds medium baby new potatoes, unpeeled, quartered
1 cup frozen green peas
3/4 cup finely chopped red onion
2 tablespoons freshly chopped fresh dill
2 tablespoons chopped fresh chives
1 cup mayonnaise
2 tablespoons fresh lemon juice
Coarse salt and freshly ground black pepper

Directions

Place your baby new potatoes in a large saucepan filled with cold salted water and cook on medium heat until tender for about 20 minutes. While the potatoes are cooking, Place a colander over the boiling water and blanch the green peas for about 45 seconds.

Drain potatoes, transfer to large bowl and set aside to cool for a bit. Once potatoes are cooled slightly add the red onion, dill, chives, mayonnaise and peas. Drizzle with lemon juice and toss gently to coat. Season with salt and pepper, to taste.

My Private Notes

Name: Lemon-Dill Potato Salad
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 6 servings
Ingredients: 3 pounds medium baby new potatoes, unpeeled, quartered; 1 cup frozen green peas; 3/4 cup finely chopped red onion; 2 tablespoons freshly chopped fresh dill; 2 tablespoons chopped fresh chives; 1 cup mayonnaise; 2 tablespoons fresh lemon juice; Coarse salt and freshly ground black pepper