Potato Pea Salad
Total Time
30 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
4.9 out of 5 stars
(12)
Ingredients
6 servings
- 1 lb fingerling potatoes (or new potato)
- 2 cups fresh English peas ( Trader Joes has shucked peas)
- 1/2 cup chopped celery
- 1 cup Italian parsley, chopped
- 1/4 cup tarragon leaves, chopped
- 4 scallions, chopped
- 1 garlic clove, finely minced (optional)
- 1/3 cup olive oil
- zest from one lemon, plus 1/8 cup lemon juice, more to taste
- 1/2 tsp salt, more to taste.
- 1/2 teaspoon pepper
- 1 tablespoon whole grain mustard
- 1 tablespoon capers
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Preparation
Step 1
In medium pot, blanch potatoes 20 min or until fork-tender, in salted water. ( I use enough water to cover potatoes by 1 inch, and add a hearty 1 T of salt) When the potatoes are tender add the fresh peas to the pot and blanch 1-2 minutes, until vibrant green and floating. Drain and rinse with cold water.
Step 2
Cut the cooled potatoes in half and place in a large bowl with the peas.
Step 3
Add the chopped celery, scallions, garlic, parsley, tarragon, capers, whole grain mustard and lemon zest. Add the olive oil, lemon juice and salt and pepper. Give a gentle stir.
Step 4
Taste and adjust salt and lemon to your liking.
Step 5
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