Serves 3 to 4
- 1 pound baby red or gold potatoes, quartered or cut into sixths for similar-sized pieces
- 2 ½ teaspoons kosher salt, more for seasoning
- 1 pound fresh peas in the pod, shelled to yield 1 cup peas
- 1/3 cup mayonnaise
- ¼ cup thick Greek yogurt (whole or 2%)
- 1 teaspoon (loosely packed) freshly grated lime zest (from about 1 lime)
- ½ teaspoon fresh lime juice
- ¼ cup sliced scallions
- 2 to 3 tablespoons finely sliced fresh mint leaves
- Freshly ground black pepper
1. Put the potatoes and 2 teaspoons of the salt in a large saucepan and cover with plenty of water. Bring to a boil, reduce to a simmer and cook until almost tender, about 10 minutes. Add the fresh peas and cook for 2 minutes more.
2. Drain the potatoes and peas carefully in a colander and rinse them gently with cool water for a few minutes. Spread the potatoes and peas out on a small rimmed sheet pan and refrigerate for 20 minutes to cool.
3. Meanwhile, whisk together the mayonnaise, the yogurt, the lime zest and the lime juice in a medium mixing bowl. Add the cooled potatoes and peas, the scallions, 2 tablespoons of the mint, ½ teaspoon kosher salt, and several grinds of fresh pepper. Mix gently but thoroughly with a silicone spatula. Taste and add a little more salt if desired. Garnish with the remaining mint .
