The Café 2001 Green Pea and Potato Salad Recipe - Los Angeles Times
This fun spring salad is a Japanese potato salad spinoff. The potatoes are mixed with a bright green pea puree, no mayo necessary. 'Good mayo is divine,' Giles Clark says, 'but also envelopes all....
Ingredients
- 1 pound yellow potatoes
- 1 piece kombu (optional)
- 1 medium white onion
- 1 tablespoon olive oil
- 1 pound frozen peas
- 100 grams (3 1/2 ounces) shucked English peas
- 1 small bunch pea tendrils
- Grated fresh horseradish for garnish
- Squeeze of lemon juice
- Extra-virgin olive oil for drizzling
- Fine sea salt
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