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
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