New Potato & Pea Salad

  • Active Time 35m
  • Total Time 35m

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 the dressing: Whisk the wine, oil and mustard in a small bowl until smooth. Stir in the shallots and dill and season with salt and pepper.

To make the salad: Place the potatoes in a large pot and cover with cold salted water. Bring to a boil, reduce the heat to medium-low and cook, partly covered, until the potatoes are almost tender, 8 to 10 minutes. Add the peas and cook until heated through, 1 to 3 minutes. Drain and transfer to a large bowl. Add the lemon juice and toss to coat.

Toss the potato mixture with the dressing. Adjust seasoning with salt and pepper. Serve within 1 hour.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 7737

nutrition information per serving

170 calories; 5g total fat; 0g total saturated fat; 0mg cholesterol; 85mg sodium; 27g carbohydrates; 4g fiber; 5g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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