Summer Potato & Pea Salad
By: Taryn
Published: Sunday, June 5, 2011 - 1:11pm

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

1 To prep potatoes, scrub with warm water. 2 Cut larger potatoes in half so that all are relatively equal size. 3 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. 4 Boil for approximately 15 minutes until potatoes are fork tender. 5 Meanwhile, bring water to a boil in a medium saucepan. Once boiling, add the peas and a pinch of salt. 6 Return to a boil, and cook for 2-5 minutes. 7 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.  8 Cut potatoes into quarters. 9 Transfer potatoes and peas to a large mixing bowl along with pea shoots, mint, and basil. Reserve a teaspoon of the herbs for garnish.  10 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. 11 Add dressing to the mixing bowl and gently combine with a wooden spoon. 12 Finish with a couple cracks of black pepper and a sprinkling of salt, if needed.

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.