Warm Potato and Green Pea Salad

Course: Salad, Side Dish

Cuisine: North American

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: servings

Calories: 182kcal

Author: Lord Byron's Kitchen

This warm salad consists of pillow-soft baby potatoes, bright green peas, and lots of fresh dill. These are tossed in a dressing prepared with olive oil, grainy mustard, champagne vinegar, and seasonings. Serve this dish anytime, because a really good potato salad is always a hit!

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Ingredients

2 pounds white flesh baby potatoes
1 cup frozen green peas
1/4 cup fresh dill, chopped
2 tablespoons olive oil
1 tablespoon grainy mustard
1 tablespoon lemon juice
2 teaspoons champagne vinegar
1/4 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon garlic powder
1/2 teaspoon onion powder

Instructions

To cook the potatoes, add them to a small pot. Cover with cold water until there’s at least one inch of water above the potatoes. Add a little bit of salt. Place a lid on the pot and over high heat, bring the potatoes to a full boil and cook for five minutes. Turn off the heat, but do not remove the lid. Allow the potatoes to sit in the hot water for 7-8 minutes.
To test for doneness, try to insert a toothpick into one of the potatoes. It should go in, but with some resistance. The potato should be almost cooked until tender, but still have a bit of firmness to it. If you have to force the toothpick, or if the potato looks like it’s going to split into two pieces, they’re not done. Place the lid back on the pot and test the potatoes again in five minutes. Once done, drain and cool completely. This only works for baby potatoes or potatoes that have been cubed.
Next, fill a sauce pan half full of cold water. Bring the water to a boil over high heat. Add a bit of salt and dump in the frozen peas. Stir and allow the peas to cook for one to two minutes. Drain the peas immediately and run cold water over them.
To prepare the dressing, add the following ingredients to a bowl and whisk until well incorporated: olive oil, grainy mustard, champagne vinegar, lemon juice, salt, ground black pepper, garlic powder, and onion powder.
To assemble, add the potatoes, green peas, and the chopped dill to a bowl. Pour over the dressing and use a rubber spatula to gently toss the ingredients together. Don’t be too rough. The goal is to keep the potatoes whole and the peas from being mushed.
Once done, transfer the salad to a serving bowl. Top the salad with more chopped dill and maybe some optional finely chopped parsley for garnish. Serve the salad warm or at room temperature.

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