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

EatingWell Test Kitchen


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; 4.6 g total fat; 0.4 g saturated fat; 95 mg sodium. 629 mg potassium; 25.4 g carbohydrates; 3.8 g fiber; 4 g sugar; 4.8 g protein; 839 IU vitamin a iu; 18 mg vitamin c; 46 mcg folate; 30 mg calcium; 2 mg iron; 45 mg magnesium;

Reviews (2)

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2 Ratings
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  • 3 star values: 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