Boiled Potatoes with Peas and Lemon
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Ingredients
2–4 servings
- 1 pound small potatoes, purple or otherwise
- Kosher salt
- White distilled vinegar, optional
- ¼–½ pound snap or snow peas, halved lengthwise or thinly sliced
- 1 large spring onion (or 2 scallions), thinly sliced
- 1–2 lemons for zesting and juicing
- Freshly ground black pepper
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Preparation
Step 1
Bring a medium–large pot of water to a boil and season it heavily with salt and white distilled vinegar (a generous glug, taste the water, should be slightly acidulated), if you like (this is optional but will impart a good, deep tang to the finished boiled potato).
Step 2
Drain and let cool enough to halve potatoes lengthwise. Scatter them on a large plate or shallow bowl and top with the peas and spring onion/scallion. Season with salt, zest the lemon over everything, juice the lemon over everything, give it lots of olive oil to cover, and finish with black pepper.
Step 3
This one doesn’t need herbs, but it goes without saying that dill would be perfect here.
Step 4
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