EatingWell for a Healthy Heart Cookbook (2008)
Try using a variety of colorful potatoes in this pretty spring dish.
Active Time: 35 minutes |
Total Time: 35 minutes
New Potato & Pea Salad
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
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
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.
Per serving :
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.