Summer Peas and Potato Salad
Created by Kchurchill5 on September 20, 2012
- Servings: 5
- Prep Time: 5m
- Cook Time: 12-15m
- Recipe #6544
Ingredients
- 2 pounds potatoes (new or red potatoes, peeled and thick sliced about 3/8")
- 2 cups chicken broth
- 2 cups water
- 1 tablespoon kosher salt
- SALAD & DRESSING
- 1/2 to 3/4 peas (frozen, thawed)
- 1/4 cup shallots, grated
- 2 scallions, diced (white and green parts)
- 1/4 cup mayonnaise (no Miracle Whip)
- 1/4 cup yogurt (plain)
- 2 tablespoons fresh lemon juice
- 1 tablespoon fresh chives, minced (more or less to taste)
- Salt and pepper to taste
How to Make
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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.
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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.
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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.
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Step 4: Serve and ENJOY!
Nutritional Facts
- 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