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New Potato & Pea Salad

Source of Recipe

Brenda-Lee Olson


Recipe Introduction

from Eating Well Magazine

List of Ingredients

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
* 1/8 teaspoon salt
* 1/8 teaspoon freshly ground pepper

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


Recipe

1. 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.

2. 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.

3. Toss potato mixture with dressing. Adjust seasoning with salt and pepper. Serve within 1 hour.

Tips & Notes

* Make Ahead Tip: Cover and refrigerate the dressing (Step 1) for up to 1 day.

* Note: One pound of peas in the pod yields 1 cup shelled peas.

Nutrition

Per serving : 170 Calories; 5 g Fat; 3 g Mono; 27 g Carbohydrates; 5 g
Protein; 4 g Fiber; 85 mg Sodium; 640 mg Potassium

2 Carbohydrate Serving

Exchanges: 1 1/2 starch, 1/2 fat