Salade de pommes de terre nouvelles à l’aïoli citronné et aux herbes

Ingrédients

• 2 pounds small yellow potatoes (preferably golf-ball size)
• 3/4 cup kosher salt (or plain table salt)
• 2 cups sugar snap peas or thawed frozen sweet peas
• 1 cup Lemon Aioli
• 2-3 tablespoons chopped fresh tarragon (or parsley)
• Freshly ground black pepper

Préparation

1. 1

   Put the potatoes and salt in a large pot (at least 5 quarts). Cover with water and bring to a boil.

2. 2

   Lower the heat and partially cover the pot. Cook until the potatoes are tender when pierced with the tip of a knife, 20-25 minutes. Throw the peas into the pot for the last 15 seconds of cooking. Drain and cool the potatoes 15 minutes.

3. 3

   Stir together the aioli, tarragon and a good 15-20 grinds of pepper.

4. 4

   Transfer the potatoes to a serving bowl. Using the back of a large wooden spoon, press down on the potatoes to lightly smoosh and crack them. Add ¾ cup of the aioli to the potatoes and toss gently to coat. Taste and add more aioli if you like.