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Garden Potato Salad

Any new potatoes can also be used. Tester's note: I substituted a plastic container of dill mayonnaise dip for the plain mayonnaise, and I used frozen asparagus. No one knew the difference.

3 pounds fingerling potatoes
1 tablespoon plus 2 teaspoons coarse salt
2 tablespoons white wine vinegar
1 bunch asparagus, ends trimmed
1 cup fresh shelled peas
1/2 cup fresh mint leaves, plus sprigs for garnish
1/2 cup fresh basil leaves, plus sprigs for garnish
3/4 cup mayonnaise
2 tablespoons freshly squeezed lemon juice (1 lemon)
1/2 teaspoon freshly ground pepper
8 ounces sugar snap peas, strings removed and cut in half
1 fennel bulb, finely diced (10 ounces, 2 cups diced)

Place potatoes in a large pot with enough water to cover by several inches. Bring to a boil over high heat, add 1 tablespoon salt, and lower to a gentle boil. Cook until potatoes are tender when pierced with a knife, about 15 minutes. Drain into a colander. Using gloves or paper towels to protect your hands, slice hot potatoes into 3/4-inch-thick rounds. Drizzle with vinegar and set aside.

Fill a large bowl with ice and water. Fill a straight-sided saute pan with water and place over high heat. Bring to a boil; add 1 teaspoon salt and the asparagus. Cook until just barely tender, about 3 minutes. Transfer to ice bath until cool. Dry and cut diagonally into 2-inch pieces. Place peas in boiling water and cook until bright green, about 1 minute. Drain in a colander; transfer to ice bath to stop cooking. Dry on towels.

Place mint, basil, mayonnaise, lemon juice, remaining teaspoon salt and pepper in the bowl of a food processor and pulse until smooth. Transfer to a large bowl, add reserved potato mixture, asparagus, peas, sugar snap peas and fennel, and toss to combine. Garnish with basil and mint leaves, and serve. Makes 10 to 12 servings.

Martha Stewart Living, June 2000

Thursday, June 28, 2001

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