The poor, humble potato. It’s gotten such a bad rap in the press. The evils of starch and all that. In fact, potatoes are a wonderfully healthy dietary option, full of fiber, vitamins, and minerals. Fast and delicious, I think this is like a sophisticated take on potato salad. This recipe is from the April/May 2011 issue of Cooking Club magazine.
Further healthify by omitting the oil in the dressing and using 2 tbsp mustard plus about a tbsp sweetener, such as maple syrup or honey.
- 1 lb small red potatoes, skins on, halved or quartered depending on size
- 3 tbsp white wine vinegar (I subbed 2 tbsp white cooking wine and 1 tbsp white vinegar + 1 tsp sugar)
- 3 tbsp minced shallot (I subbed some yellow onion for cost effectiveness)
- 1 tsp Dijon mustard
- ½ tsp salt
- ⅛ tsp pepper
- ¼ cup olive oil
- 2 cups snap peas
- ½ cup sliced green onions
- 3 tbsp chopped fresh dill
- Boil potatoes over medium heat 8 to 10 minutes or until just tender. Drain. Steam snap peas until crisp-tender (I used a microwave steamer).
- Meanwhile, whisk vinegar, shallot, mustard, salt and pepper in large bowl. Gradually whisk in oil.
- Add potatoes; toss to coat well.
- Just before serving, add peas, green onion and dill to potato mixture; toss to coat well.
- Serve warm or room temperature.
- Note: This salad reheats well as leftovers, but be aware that the vinegar in the dressing will discolor the peas.