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New Potato & Pea Salad

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Source: © EatingWell Magazine

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Active Time:  35 Minutes
Total Time:  35 Minutes
Yield:  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.

RECIPE INGREDIENTS

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.

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DIRECTIONS

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

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30-Minute Potatoes

Nutrition Facts per Serving
Yield: Yield: 8 servings

Calories:

170

Sodium:

85mg

Fiber:

Carbohydrates, Total:

27g

Protein:

% Cal. from Fat:

26%

Fat. Total:

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