New Potato & Pea Salad

March 1998, EatingWell for a Healthy Heart Cookbook (2008)

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

"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. "
New Potato & Pea Salad

Makes: 8 servings

Active Time:

Total Time:


New Potato & Pea Salad

  • Dressing
  • 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


  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.

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.


Per serving: 170 calories; 5 g fat (0 g sat, 3 g mono); 0 mg cholesterol; 27 g carbohydrates; 0 g added sugars; 5 g protein; 4 g fiber; 85 mg sodium; 640 mg potassium.

Nutrition Bonus: Vitamin C (30% daily value), Vitamin A (20% dv), Potassium (18% dv).

Carbohydrate Servings: 2

Exchanges: 1 1/2 starch, 1/2 fat

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