New Potato & Pea Salad
Try using a variety of colorful potatoes in this pretty spring dish.
Source: EatingWell Magazine, April 1998
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.
162 calories; protein 4.8g; carbohydrates 25.4g; dietary fiber 3.8g; sugars 3.8g; fat 4.6g; saturated fat 0.4g; vitamin a iu 839IU; vitamin c 18.5mg; folate 46.5mcg; calcium 30mg; iron 1.7mg; magnesium 45.3mg; potassium 628.9mg; sodium 95mg; thiamin 0.2mg.
1 1/2 starch, 1/2 fat