SALTY NEW POTATOES (Red skin - "c" size) with PEAS & MINT


Salt potatoes are said to have been invented in Syracuse, NY, and became a favorite food at lunch for workers in the salt mines there. We like this one for a quick “finger” food to carry on picnics and hikes. Who needs potato salad when they have salty-new-potatoes? Also good as a base for canapes and hors d’oeuvres.


  • 1# new potatoes, size c work the best we think

  • 1/3 cup salt
  • 1 gallon water
  • ¼ cup EVOO
  • ½ teaspoon ground pepper
  • ½ teaspoon ground coriander


Place potatoes in pot of boiling salted water; cook for approximately 15 minutes or until just tender; remove and place in a bowl; toss with EVOO and seasoning and set aside.  Meantime, prepare peas & mint.



  • ¼ pound shucked peas, blanched, shocked

  • 3 TBS butter
  • 1 Tablespoon mint, chopped
  • Season to taste with sea salt, ground pepper and coriander


To blanch shucked peas, bring salty water to boil. Prepare ice water in bowl; reserve. Drop peas into boiling water for 60 seconds. Remove and shock in ice water to stop cooking. Drain and reserve until needed.
For service, sauté peas in butter quickly to heat up; add mint; toss to combine and add to potatoes and serve


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