Best Potato Salad With Green Sugar Snap Peas Recipes

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POTATO & SUGAR SNAP PEA SALAD



Potato & Sugar Snap Pea Salad image

If you like potatoe, snap peas, and green peas, here is a salad you will love! Adapted from Woman's Day magazine.

Provided by Sharon123

Categories     Potato

Time 25m

Yield 12 serving(s)

Number Of Ingredients 13

3 1/2 lbs small red potatoes, scrubbed and cut in 1-inch chunks
1/2 cup vegetable broth (or chicken)
1 lb sugar snap pea
2 cups frozen tiny peas
1/3 cup red wine vinegar (or try 1/2 balsamic!)
2 tablespoons Dijon mustard
1 tablespoon sugar
2 1/2 teaspoons salt
1 teaspoon fresh ground pepper
1/2 cup extra virgin olive oil
1 cup red onion, sliced thinly in strips
1 cup thinly sliced red radish
1/2 cup chopped flat-leaf Italian parsley

Steps:

  • Cook the potatoes in water to cover 12-15 minutes, until tender. Drain, then toss in a bowl with vegetable broth. Cover and refrigerate at least 2 hours or until chilled.
  • Meanwhile bring 2 quarts of water to a boil and prepare a bowl of ice water. Add snap peas and green peas to boiling water, return to a boil and cook 1 minute or until snap peas turn bright green. Drain, then submerge in ice water to stop cooking and cool. Drain and refrigerate.
  • Dressing:.
  • Whisk ingredients except oil in a small bowl until blended. Gradually add oil, whisking constantly until thickened. Cover and refrigerate.
  • To serve:
  • Put potatoes (with broth), snap peas, green peas, onion, radishes and parsley in a serving bowl. Whisk Mustard Dressing to recombine, add to bowl, and toss to mix and coat. Enjoy!

Nutrition Facts : Calories 232.4, Fat 9.5, SaturatedFat 1.4, Cholesterol 0.1, Sodium 589.8, Carbohydrate 33.4, Fiber 5.9, Sugar 5, Protein 5.3

POTATO SALAD WITH SUGAR SNAP PEAS AND MUSTARD SEED DRESSING



Potato Salad with Sugar Snap Peas and Mustard Seed Dressing image

Categories     Salad     Mustard     Potato     Side     Picnic     Pea     Spring     Dill     Bon Appétit

Yield Serves 4

Number Of Ingredients 8

1/3 cup olive oil
5 tablespoon whole grain Dijon mustard
3 tablespoons yellow mustard seeds
3 tablespoons (packed) chopped fresh dill
2 tablespoons white wine vinegar
1 1/2 pounds medium-size red-skinned potatoes, each cut into 6 wedges, each wedge cut cros swise in half
8 ounces sugar snap peas, stringed
1/2 cup chopped red onion

Steps:

  • Whisk first 5 ingredients in small bowl to blend. Season with salt and pepper.
  • Steam potatoes just until tender, about 10 minutes. Transfer to large bowl; add 3 tablespoons dressing and toss to coat. Steam sugar snap peas until just crisp-tender, about 2 minutes. Cool. Add to bowl with potatoes. Add red onion. Pour remaining dressing over salad; toss to coat. Season to taste with salt and pepper.

POTATO SALAD WITH PEAS



Potato Salad With Peas image

Provided by Food Network Kitchen

Time 30m

Number Of Ingredients 0

Steps:

  • Put 2 pounds chopped red-skinned potatoes in a pot, cover with water by 2 inches and add salt. Bring to a boil and simmer until tender. Transfer the potatoes to a bowl using a slotted spoon; sprinkle with salt and 2 tablespoons cider vinegar. Boil 10 ounces frozen peas in the same pot until just tender. Drain, rinse and add to the potatoes. Whisk 3/4 cup each mayonnaise and sour cream, and 1/2 cup each chopped chives and dill. Toss with the potatoes and peas; season with salt and pepper.

POTATO SALAD WITH GREEN SUGAR SNAP PEAS



Potato Salad With Green Sugar Snap Peas image

Provided by Pierre Franey

Categories     easy, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

1/2 pound sugar snap peas (if not available, snow peas can be used)
Salt to taste
3/4 pound small red new waxy potatoes
2 tablespoons white-wine vinegar
4 tablespoons peanut or vegetable oil
3 tablespoons finely chopped shallots or scallions
1/2 teaspoon finely chopped garlic
4 tablespoons finely chopped chervil or parsley or both combined
Freshly ground pepper to taste

Steps:

  • Trim off ends of snap peas and remove strings.
  • In a saucepan, add snap peas and cover with water. Add salt, bring to a boil and cook for 3 to 4 minutes until crisp and tender. Drain.
  • Place potatoes in a saucepan. Add water to cover and salt. Bring to a boil, simmer for 20 minutes or until potatoes are tender. Do not overcook. Drain. The salad should be made while potatoes are still warm.
  • Peel potatoes and cut them into 1/4-inch slices. Leave skins on if desired. Place slices in a bowl and add snap peas. Add vinegar, oil, shallots, garlic, chervil, salt and pepper. Toss and blend well. Serve immediately.

Nutrition Facts : @context http, Calories 223, UnsaturatedFat 13 grams, Carbohydrate 21 grams, Fat 14 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 408 milligrams, Sugar 4 grams, TransFat 0 grams

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