New Potato and Pea Salad
- Prenatal pick
This salad combines two of our best early summer vegetables, potatoes and peas, with seasonal herbs. Serve it warm or at room temperature. If your potatoes are small, leave them whole; halve or quarter larger ones.
Ingredients
- 3 lbs (1.5 kg) new potatoes , peeled
- 1 egg yolk (or 2 tbsp/30 mL pasteurized liquid egg)
- 1 small clove garlic, minced
- 2 tbsp (30 mL) white wine vinegar
- 2 tsp (10 mL) Dijon mustard
- 1/2 tsp (2 mL) anchovy paste
- 1/2 tsp (2 mL) salt
- 1/4 tsp (1 mL) pepper
- 1/3 cup (75 mL) extra-virgin olive oil
- 3 green onions, thinly sliced
- 1/4 cup (60 mL) chopped fresh fresh parsley (or 2 tbsp/30 mL minced fresh parsley)
- 1 tsp (5 mL) tarragon (or 1/2 tsp/2 mL dried tarragon)
- 2 cups (500 mL) cooked fresh or frozen peas
Preparation
In large pot of boiling salted water, boil potatoes until tender, 15 to 20 minutes. Drain and return to pan; cook over medium-low heat, shaking pan, until excess moisture evaporates, 1 to 2 minutes. Place in bowl.
Meanwhile, whisk together egg yolk, garlic, vinegar, mustard, anchovy paste, salt and pepper. Gradually whisk in olive oil. Mix in green onions, chervil and tarragon.
Toss hot potatoes with dressing. Stir in peas.
Advertisement
_
Newest Recipes
-
Pie Iron Chocolate "Cheesecake"
This campfire take on stuffed french toast improves on the plain bread traditionally used in pie... -
Chilled Carrot Soup
A simple way to enjoy all the fibre and sweetness of a carrot is in an easy soup, a cool refresher... -
Salmon Ceviche Towers
Citrus-juice acid cooks the proteins in raw seafood, similar to what heat does during the cooking... -
Spring Dandelion Fettuccine
Early dandelion greens have a pleasant bitterness that pairs well with other rich strong flavours,...