Nowadays I'm a little more patient, and while I still love to snack on the sweet green peas as I shell, there's usually enough left over to add a little cool colour and crunch to a warm summer salad. In this recipe, freshly steamed baby potatoes would be delicious even on their own with this bold white wine and mustard dressing, but garden peas add just the right flavour and texture to make this a big hit with anyone.
Adapted from Eating Well Magazine.
Warm Potato and Pea SaladOther potato salads you may enjoy:
Salad:
2 pounds baby potatoes, cut into bite-sized pieces
2 cups fresh shelled garden peas
Dressing:
1/4 cup dry white wine
2 tablespoons olive oil
3 tablespoons coarse-grained mustard
1 shallot, minced
juice of 1 lemon
1 teaspoon dried dill
1 teaspoon sea salt
fresh ground black pepper
Steam the potatoes for 20 minutes, or until just tender. Add the pas and steam for another 6 to 8 minutes or until the peas are cooked but still green and firm.
Remove the warm potatoes and peas from the steamer and place in a large mixing bowl. Whisk together the dressing ingredients, drizzle over the salad, and toss gently to combine.
Serve immediately while still warm. Serves 4 to 6.
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