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20 minute dinner recipes

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New Potato & Pea Salad


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


New Potato & Pea Salad



  1. 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.
  2. 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.
  3. Toss potato mixture with dressing. Adjust seasoning with salt and pepper. Serve within 1 hour.


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