Try using a variety of colorful potatoes in this pretty spring dish. Source: EatingWell Magazine, April 1998

EatingWell Test Kitchen



  • 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.


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.

Nutrition Facts

162 calories; 4.6 g total fat; 95 mg sodium. 25.4 g carbohydrates; 4.8 g protein; Full Nutrition

Reviews (2)

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Rating: 3 stars
Didn't use wine but came out well. Read More
Rating: 3 stars
I would add much more chopped onions and celery; or add chopped bacon if ham is not available; One could also add chopped broccoli or other veggies; One could add yogurt and mayo together as an alternative. Read More