A creamy, generous homestyle potato salad. Peas bring sweetness, scallions add freshness, and just enough mayonnaise binds everything without making it heavy. An easy lunch side that is very hard not to serve again.
Heat the water with most of the salt in a medium pot. While it comes to a boil, peel the white potatoes and cut them into even medium cubes; add them to the water and cook for 10 to 12 minutes, until tender in the center but still holding their shape well.
Add the fresh peas for the final 2 minutes of cooking. Drain everything carefully in a colander and let the potatoes and peas sit spread out for 3 to 5 minutes, just until they stop steaming; they should remain intact and slightly warm, not chilled.
Turn what you find into an experience you can actually bring to your kitchen.
Mix the mayonnaise, lemon juice, ground black pepper, remaining salt, and finely sliced scallions in the mixing bowl. Add the potatoes and peas and fold with a silicone spatula for 30 to 45 seconds, lifting from the bottom, until everything is lightly coated and the potato cubes remain intact. Serve at room temperature or chilled. And that's it! Creamy where it should be, fresh where it matters, and made to accompany lunch. 🥔
