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

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; 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