Wednesday, July 11, 2018

Potato Salad with All the Peas

Yield: 3-4 servings

1 shallot, thinly sliced
1/4 cup red wine vinegar
8 small new potatoes
1 cup shelled fresh peas
1 cup snap peas, cut in half down the center
1 cup snow peas, chopped
salt and pepper
1 cup pea shoots
1 cup sprouts
extra dill to garnish

1. Place the sliced shallots in a small bowl and cover them with the red wine vinegar. Let the shallots soften up until ready to serve.
2. Place the potatoes in a small pot and cover with cold water. Place on the stove over medium heat and bring to a boil. Simmer until potatoes are just tender, about 15 minutes. Drain the potatoes, run some cold water over them, and set aside to cool for a few minutes. Cut the cooled potatoes into quarters.
3. In a large bowl, combine quartered potatoes, shelled peas, snap peas, snow peas, and sliced shallots. Season with salt and pepper. Toss gently to combine.
4. Garnish with pea shoots and sprouts and extra dill. Drizzle creamy dill dressing over top.

No comments:

Post a Comment