The nut like texture of raw garden peas and spunky, tender mustard greens turns this ordinary dish into a refreshing seasonal offering. In northern Vermont, Farmers Markets have these ingredients available by mid-July, probably sooner where you live. There’s nothing like eating delicate vegetables when they are at their peak of flavor. This combination of flavors and textures makes me grateful to live in Vermont. This is true taste of place.

Ingredients
2½ lb (1.1 kg) small, waxy potatoes such as Red Bliss, Yukon Gold, or Green Mountain
1 cup raw peas, freshly shelled (150 g)
½ cup red onion, finely chopped (75 g)
Small handful young mustard greens, shredded
1 Tbsp chopped fresh chives (15 mL)
½ cup mayonnaise (120 mL)
¾ cup buttermilk (180 mL)
4 oz grated sharp Cheddar to yield a little over a cup (115 g)
1 tsp Dijon mustard (5 mL)
Pinch ground cayenne
½ tsp Worcestershire sauce (2.5 mL)
A few grinds of black pepper

Place the unpeeled potatoes in a pot, cover with cold water, and bring to a boil. Reduce the heat and simmer slowly until the potatoes are tender. Test them with a fork or small pointed knife for doneness. Be careful not to overcook them. Drain the potatoes, allow to cool a bit, and peel while still warm. If you prefer to leave the peels on, I recommend using Red Bliss potatoes, and instead of boiling them, bake them at 400° F (205° C) for one hour. Baking will make the skins dry and crispy.

Combine mayonnaise, buttermilk, Dijon mustard, cayenne, and Worcestershire in a bowl. Add the grated Cheddar and work with a fork until the mixture is homogenous and reserve.

Slice the potatoes ¼ inch (6 mm) thick or into ½ inch (13 mm) cubes depending how you want the finished salad to look. And toss carefully with onion, peas, mustard greens and reserved Cheddar dressing. Turn the potato salad into a serving bowl and garnish with fresh chives.

Potato Salad is a perfect companion for summer meals: from left to right: smoked turkey, Montreal smoked meat, ribs, and kielbasa.