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Pea & New Potato Salad (Nye kartofler og Ærte Salat)

:  May/June 2008

Your rating: None Average: 3.2 (19 votes)

Very fresh produce is the key to this easy side dish: walnut-size new potatoes, fresh peas, scallions and sweet, early-summer radishes. Danes insist on the freshest, newest potatoes possible (those from Bjäre peninsula of Skåne, in southern Sweden, are coveted with cultlike devotion). Look for them in farmers' markets in spring and early summer.


Pea & New Potato Salad (Nye kartofler og Ærte Salat) Recipe

Makes: 8 servings, about 1 cup each

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low cholesterol | Low saturated fat | Low sodium | Heart healthy | Healthy weight | High fiber | High potassium | Gluten free |

View Our Nutrition Guidelines »

Ingredients

  • 2 pounds new or baby potatoes, scrubbed and trimmed, halved if larger than walnuts
  • 2 teaspoons extra-virgin olive oil, or canola oil
  • 1 bunch scallions, white parts only, finely chopped
  • 2 cups shelled fresh peas, (about 3 pounds unshelled) or frozen peas (thawed)
  • 1/4 cup water
  • 1 1/2 cups thinly sliced small radishes
  • 1 tablespoon butter
  • 2 tablespoons finely chopped fresh herbs, such as parsley, chervil and/or savory
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper

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Preparation

  1. Place a steamer basket in a large saucepan, add 1 inch of water and bring to a boil. Put potatoes in the basket and steam until barely tender when pierced with a skewer, 15 to 20 minutes, depending on size.
  2. Meanwhile, heat oil in a large nonstick skillet over medium heat. Add scallion whites and cook, stirring constantly, until translucent, about 2 minutes. Add peas and water; cook, stirring occasionally, until the peas are just softened, about 3 minutes. Add radishes and butter; cook, stirring, until the radishes are softened, 2 to 3 minutes. Gently stir in the steamed potatoes, herbs, salt and pepper. Serve warm.

Tips & Notes

  • Make Ahead Tip: Steam the potatoes up to 1 day ahead; cover and refrigerate. Bring to room temperature before using.

Nutrition

Per serving: 138 calories; 3 g fat ( 1 g sat , 1 g mono ); 4 mg cholesterol; 25 g carbohydrates; 0 g added sugars; 4 g protein; 4 g fiber; 166 mg sodium; 686 mg potassium.

Nutrition Bonus: Vitamin C (50% daily value), Potassium (20% dv), Fiber (16% dv).

Carbohydrate Servings: 1 1/2

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


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Recipe Categories

Style/Theme
Make ahead instructions
Vegetarian
Entertaining, casual
Everyday favorites
Kid-friendly
Type of Dish
Salad, side/appetizer
Ease of Preparation
Easy
Ethnic/Regional
Scandinavian
Total Time
45 minutes or less
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low cholesterol
Low saturated fat
Low sodium
Heart healthy
Healthy weight
High fiber
High potassium
Gluten free
Servings
8 or more
Preparation/ Technique
Saute
Steam
Meal/Course
Dinner

Season
Spring
Summer
Holiday
Easter
Mother's Day
Publication
May/June 2008
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