CSA Inspired Recipe: Potato and Spring Pea Salad

Peas start like this...
...and then become this...

...delicious bowl of green goodnes!
Need more incentive to eat your peas?
Then try this recipe:
•2 lb small red potatoes
•2 tablespoons white-wine vinegar
•1 tablespoon minced shallot
•1 teaspoon salt
•1/2 teaspoon black pepper
•3 tablespoons extra-virgin olive oil
•1 cup freshly shelled baby peas (the recipe called for frozen, but we are kicking it up a notch!)
•1/3 cup chopped or torn fresh mint leaves

  1. Cover potatoes with cold salted water in a 3-quart saucepan, then simmer, covered, until tender, 10 to 15 minutes.
  2. While potatoes are cooking, whisk together vinegar, shallot, salt, and pepper in a large serving bowl.
  3. Drain potatoes and halve or quarter if desired. Add to vinegar mixture while warm and toss to coat.
  4. Add oil, peas, and mint and toss to combine.
  5. Season with salt and pepper and serve warm or at room temperature.

To view the source of this recipe and more, check out my Delicious tags!

1 comment:

  1. Shannon, these look delicious! And I can get most ingrediants in Uganda! I'll try and get the ones I can't while I'm here in South Africa. I hope summer in DC is treating you well:)



Related Posts with Thumbnails
Land Of Nod: Design for Kids and People That Used to be Kids