Recipe for Potato and Pea Salad with Chive Aioli 
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Yield:
8 servings
Ingredients:
Amount Ingredient
Aioli, the garlicky Provencal mayonnaise, is accented with chives and Dijon
mustard.
3 lb small red-skinned new potatoes, unpeeled
3 tbl white wine vinegar
3 x celery stalks, thinly sliced
1/2 cup frozen green peas, thawed
1 cup mayonnaise
6 tbl chopped fresh chives
1 tbl Dijon mustard
2 x garlic cloves, pressed
Instructions:
Instructions: Cook potatoes in large pot of boiling salted water until just tender, about 25 minutes. Drain; cool. Cut potatoes into quarters. Transfer to large bowl; add vinegar and toss to coat. Mix in celery and peas.

Whisk mayonnaise, 5 tablespoons chives, mustard, garlic, and cayenne pepper in small bowl to blend. Add to potato mixture and toss. Season generously with salt and pepper. Cover and chill at least 1 hour to allow flavors to blend. (Can be made 1 day ahead. Keep refrigerated.) Sprinkle with remaining 1 tablespoon chives and serve.

Makes 8 servings.

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