Remember way back when in October when I posted some photos to ask you all which recipes you wanted? I forgot about the potato and pea salad until this week when we got our first CSA delivery and there were gobs of fresh sweet peas.
we're also growing sweet peas in our backyard:
With all these (extra) sweet peas around our home, this recipe is definitely in order!
This potato salad uses a vinaigrette instead of mayonnaise, which creates a super flavor without all the calories. Although the recipe calls for fresh peas, you could use another kind of vegetable to complement the potatoes.
Fresh Sweet Pea and Herb Potato Salad
5-6 medium sized red or new potatoes, diced
1 cup of fresh peas (or frozen are fine too)
2-3 ribs of celery thinly sliced
2 tablespoons fresh parsley
2 tablespoons fresh basil (or just use another 2 tablespoons of parsley)
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 tablespoon dijon mustard
1 tablespoon extra virgin olive oil
2 tablespoons rice wine or white wine vinegar
Dice the potatoes into small cubes. Boil in a pot of water for 3-4 minutes or until just tender. While the potatoes are cooking, place the peas and celery in a medium sized bowl.
Drain the potatoes and pour into the bowl with the peas and celery (placing the potatoes into the bowl with the peas and celery with gently steam the green vegetables).
Add the fresh herbs and mix well. Let cool.
Mix the salt, pepper, mustard, olive oil and vinegar in a small bowl and then pour over the potato mixture. Stir well. Chill or serve warm temperature.