Summer Peas and Potato Salad
Recipe: #6544
September 20, 2012
Categories: Salads, Potato Salad, Vegetable Salad, Side Dishes, Peas, Potatoes, 5-Minute Prep, July 4th, Labor Day, Picnic, Potluck, Sunday Dinner, Heart Healthy, Low Sodium, more
"This was my grandmas recipe - and what she called it. I have changed it up a bit; but, this was always a hit, as we used the fresh summer peas from our garden. The fresh lemon and chives give them a very fresh flavor. This can be served warm, room temp, or chilled; which makes it very versatile for entertain, BBQs, family get togethers, etc."
Original is 5 servings
Ingredients
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- SALAD & DRESSING
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Nutritional
- Serving Size: 1 (523.1 g)
- Calories 234.7
- Total Fat - 3.6 g
- Saturated Fat - 0.6 g
- Cholesterol - 3.8 mg
- Sodium - 2378 mg
- Total Carbohydrate - 45.8 g
- Dietary Fiber - 6.6 g
- Sugars - 5.2 g
- Protein - 6.3 g
- Calcium - 59.6 mg
- Iron - 1.9 mg
- Vitamin C - 32.9 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Potatoes ... Add the potatoes, broth, and cold water to a large deep saute pan. Bring to boil, then reduce the heat to medium, and simmer until the potatoes are tender, but NOT falling apart. You want the potatoes to keep their shape. I find that cooking them in a deep saute pan keeps the potatoes from breaking up during cooking. Once they are done, Drain, and return them to the pan to dry - you don't want watery potatoes, but you want to keep them warm too.
Step 2
Salad ... Add the peas, shallots, scallions, mayonnaise, and lemon juice to a bowl and mix to combine. Make sure to grate the shallots over the bowl so you get all the juice.
Step 3
Finish ... Add the potatoes to a bowl with the dressing and peas, chives, a good pinch of both salt and pepper, and lightly toss, trying to NOT break up the potatoes. If the potatoes are still warm, they will soak up all that wonderful dressing.
Step 4
Serve and ENJOY!
Tips
No special items needed.
1 Reviews
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