Are you looking for a St. Patrick’s Day side dish that goes beyond the traditional boiled carrots and potatoes? I whipped this green-tinted salad up today, enjoyed it, and decided to share it with you. Make it. Thank me later. 

You’ll need:

• Potatoes (I used baby reds so I didn’t have to peel them)
• Garlic cloves
• Frozen peas
• Fresh basil
• Lemon juice, oil and an egg OR mayonnaise 
• Salt, sugar and pepper

Cut the potatoes into the size you want. Throw them in a pot of water; add a garlic clove or two and boil them. 

While the potatoes cook, make the dressing. I made a pesto-naise, but you can just blend some fresh basil leaves and mayonnaise until smooth and green. Add sugar and salt to taste. I threw in some rosemary too, because I’m a rosemary girl. Tweak to suit yourself. 

Are the potatoes done? Great! Drain them. Mix the warm potatoes, dressing and frozen peas until the dressing covers everything, the peas are defrosted and the potatoes just begin to smash. Top with pepper – fresh-ground rainbow pepper is my go-to choice. 

Serve warm, or make ahead and chill. Do not, I repeat, do NOT eat it straight out of the serving bowl. This is not a low-calorie food. 

Let me know what you think!