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New Potato & Pea Salad

Source: © EatingWell Magazine
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Active Time:  35 Minutes
Total Time:  35 Minutes
  8 servings
Try using a variety of colorful potatoes in this pretty spring dish.

Make Ahead Tip: Cover and refrigerate the dressing (Step 1) for up to 1 day.
For 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
salt & freshly ground pepper to taste
For Salad:
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

Note: One pound of peas in the pod yields 1 cup shelled peas.
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.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
Part of These Recipe Collections Find Similar Recipes »
 30-Minute Potatoes
Nutrition Facts per Serving
Yield:   8 servings
Calories: 170
Sodium: 85mg
Fiber: 4g
Carbohydrates, Total: 27g
Protein: 5g
% Cal. from Fat: 26%
Fat. Total: 5g
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