New Potato & Pea Salad
http://www.eatingwell.com/recipes/new_potato_pea_salad.html
From EatingWell: March 1998, EatingWell for a Healthy Heart Cookbook (2008)Try using a variety of colorful potatoes in this pretty spring dish.
8 servings | Active Time: 35 minutes | Total Time: 35 minutes
Ingredients
New Potato & Pea Salad
- Dressing
- 1/4 cup dry white wine
- 2 tablespoons canola, or extra-virgin olive oil
- 3 tablespoons coarse-grained mustard
- 1/2 cup finely chopped shallots
- 1/4 cup chopped fresh dill
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground pepper
Salad
- 2 pounds small red-skinned potatoes, scrubbed and quartered or cut into bite-size pieces
- Salt & freshly ground pepper, to taste
- 2 cups fresh or frozen peas, (see Note)
- 2 tablespoons lemon juice
Preparation
- To make dressing: Whisk wine, oil and mustard in a small bowl until smooth. Stir in shallots and dill and season with salt and pepper.
- To make salad: Place potatoes in a large pot and cover with cold salted water. Bring to a boil, reduce heat to medium-low and cook, partly covered, until potatoes are almost tender, 8 to 10 minutes. Add peas and cook until heated through, 1 to 3 minutes. Drain and transfer to a large bowl. Add lemon juice and toss to coat.
- Toss potato mixture with dressing. Adjust seasoning with salt and pepper. Serve within 1 hour.
Nutrition
Per serving : 170 Calories; 5 g Fat; 0 g Sat; 3 g Mono; 0 mg Cholesterol; 27 g Carbohydrates; 5 g Protein; 4 g Fiber; 85 mg Sodium; 640 mg Potassium
2 Carbohydrate Serving
Exchanges: 1 1/2 starch, 1/2 fat
Tips & Notes
- Make Ahead Tip: Cover and refrigerate the dressing (Step 1) for up to 1 day.
- Note: One pound of peas in the pod yields 1 cup shelled peas.