Try using a variety of colorful potatoes in this pretty spring dish.

EatingWell Test Kitchen
Source: EatingWell Magazine, April 1998


Ingredient Checklist


Instructions Checklist
  • 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; protein 4.8g 10% DV; carbohydrates 25.4g 8% DV; dietary fiber 3.8g 15% DV; sugars 3.8g; fat 4.6g 7% DV; saturated fat 0.4g 2% DV; cholesterol 0mg; vitamin a iu 839IU 17% DV; vitamin c 18.5mg 31% DV; folate 46.5mcg 12% DV; calcium 30mg 3% DV; iron 1.7mg 10% DV; magnesium 45.3mg 16% DV; potassium 628.9mg 18% DV; sodium 95mg 4% DV; thiamin 0.2mg 20% DV.

Reviews (2)

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2 Ratings
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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