• Liz Talley - Urban Graze

Potato Pea Salad


A refreshing summer salad! Serves 4

3 c. diced potatoes (about ¾"), steamed about 3-5 min. and cooled

½ - ¾ c. shelled peas (or frozen), steamed about 2-3 min. and cooled

1 Tbsp. olive oil

1 Tbsp. red wine vinegar

1 tsp. Dijon mustard

1/2 tsp. honey, optional

2 tsp. snipped fresh dill

Salt and pepper to taste

In a covered basket over boiling water, steam potatoes 3-5 minutes, just until firm-tender.

Remove basket, dump potatoes onto a plate or sheet to cool. Put peas into the emptied basket and steam over the same boiling water for 2-3 minutes or until bright green and done. Set aside to cool.

Whisk together the remaining ingredients.

Toss the cooled potatoes and peas with the vinaigrette. Enjoy!

Optional garnish: chopped hard boiled egg

Recipe created or adapted by Liz Talley, Urban Graze

All rights reserved©

#salad

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