Recipe information
Yield
Makes 8 Servings
Ingredients
3
pounds small red-skinned new potatoes, unpeeled
3
tablespoons white wine vinegar
3
celery stalks, thinly sliced
1
1/2 cups frozen green peas, thawed
1
cup mayonnaise
6
tablespoons chopped fresh chives
1
tablespoon Dijon mustard
2
garlic cloves, pressed
1
/4 teaspoon cayenne pepper
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Preparation
Step 1
Cook potatoes in large pot of boiling salted water until just tender, about 25 minutes. Drain; cool. Cut potatoes into quarters. Transfer to large bowl; add vinegar and toss to coat. Mix in celery and peas.
Step 2
Whisk mayonnaise, 5 tablespoons chives, mustard, garlic, and cayenne pepper in small bowl to blend. Add to potato mixture and toss. Season generously with salt and pepper. Cover and chill at least 1 hour to allow flavors to blend. DO AHEAD Can be made 1 day ahead. Keep refrigerated. Sprinkle with remaining 1 tablespoon chives and serve.