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

 

Print

Recipe type: Salad

Cuisine: American

Ingredients

• 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

Instructions

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.

3.2.1226

Related posts

Eggless Salad Bean & Corn Salad with Lime Vinaigrette Spinach and Tomato Balsamic Pasta Massaged Kale Salad with Dijon Dressing