Summer Potato & Pea Salad

Photo: Taryn

Ingredients

2 pounds small variety Potatoes (Baby Dutch, Red Bliss, New, etc.)

1/2 pound (10 oz) English Peas

2 tablespoons chopped Basil

1 tablespoon chopped Mint

1/2 cup Pea Shoots

2 tablespoons Olive Oil

1/2 teaspoon Dijon Mustard

1 teaspoon Lemon zest

1 tablespoon Lemon juice

1 Garlic clove, minced

salt

pepper

Preparation

To prep potatoes, scrub with warm water.

Cut larger potatoes in half so that all are relatively equal size.

Drop potatoes in a large saucepan, spreading into one even layer. Fill pan with cold water until the potatoes are just covered. Add a heaping tablespoon of salt and bring to a boil.

Boil for approximately 15 minutes until potatoes are fork tender.

Meanwhile, bring water to a boil in a medium saucepan. Once boiling, add the peas and a pinch of salt.

Return to a boil, and cook for 2-5 minutes.

Drain peas and potatoes. Immediately shock both in a large bowl of ice water, cooling completely for about 5 minutes. Remove with a slotted spoon.

Cut potatoes into quarters.

Transfer potatoes and peas to a large mixing bowl along with pea shoots, mint, and basil. Reserve a teaspoon of the herbs for garnish.

In a small bowl, whisk olive oil, dijon, garlic, lemon juice and zest. Add equal ratio of salt and pepper, about 1/2 teaspoon each.

Add dressing to the mixing bowl and gently combine with a wooden spoon.

Finish with a couple cracks of black pepper and a sprinkling of salt, if needed.

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About

The crisp and springy english peas and pea shoots coupled with a touch of mint make this the perfect summer side dish-- not to mention, effortlessly elegant.

It's a fresh and healthy spin on a classic picnic staple.

By forgoing the mayo, this *vegan* recipe significantly cuts back on calories and fat! Each serving only has about 170 calories and 5 grams of fat, compared to traditional mayonnaise-based recipes that can reach up to 400 calories and 30 grams of fat!

Notes:
*If some of the potatoes are particularly small, remove after about 10 minutes.

*The potatoes and peas can be shocked in the same bowl of ice water, but add extra ice if you shock them at different times.