Potato Salad With Peas & Mint
Recipe: #38194
February 17, 2022
Categories: Salads, Potato Salad, Eggs, Peas, Potatoes, Easter, Mothers Day, Gluten-Free, Heart Healthy, Low Calorie, Low Fat, No Eggs, Vegetarian, Kosher Dairy, more
"After this very cold winter, I'm ready for a salad that tastes like a burst of spring! This one does the trick!"
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (267.3 g)
- Calories 325.9
- Total Fat - 19.2 g
- Saturated Fat - 5.2 g
- Cholesterol - 454 mg
- Sodium - 214.8 mg
- Total Carbohydrate - 18.6 g
- Dietary Fiber - 3.1 g
- Sugars - 2.5 g
- Protein - 19.2 g
- Calcium - 119.4 mg
- Iron - 3.1 mg
- Vitamin C - 12.9 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Bring a large pan of salted water to a boil.
Step 2
Scrub the potatoes, peel them if desired (I do not peel them). Cut them in half and place in the boiling water. Return to a boil and cook for about 10 minutes.
Step 3
Add the bag of frozen peas to the water. Remove from heat and cover. Let rest for 5 minutes, then drain in a colander. Pour veggies into a large bowl.
Step 4
Peel the hard-boiled eggs, then quarter them. Add them to the veggies
Step 5
In a smaller bowl, combine the dressing ingredients (olive oil, lemon juice, mint, and parsley). Season to taste with salt and pepper.
Step 6
Pour the dressing over the veggies and toss gently so dressing coats all the ingredients.
Step 7
Put the salad in a serving bowl, and top with the Parmesan cheese. Serve at room temperature or chilled.
Tips
No special items needed.
0 Reviews
You'll Also Love
