Warm Potato and Snap Pea Salad

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.


Warm Potato and Snap Pea Salad
Recipe type: Salad
Cuisine: American
  • 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
  1. 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).
  2. Meanwhile, whisk vinegar, shallot, mustard, salt and pepper in large bowl. Gradually whisk in oil.
  3. Add potatoes; toss to coat well.
  4. Just before serving, add peas, green onion and dill to potato mixture; toss to coat well.
  5. Serve warm or room temperature.
  6. Note: This salad reheats well as leftovers, but be aware that the vinegar in the dressing will discolor the peas.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  


© 2013-2022 Super Veggie Mom All Rights Reserved