New Potato & Pea Salad

New Potato & Pea Salad

Try using a variety of colorful potatoes in this pretty spring dish.

From EatingWell: March 1998, EatingWell for a Healthy Heart Cookbook (2008)
Yield: 8 servings
Active Time: 35
Total Time: 35


New Potato & Pea Salad

  1. Dressing
  2. 1/4 cup dry white wine
  3. 2 tablespoons canola, or extra-virgin olive oil
  4. 3 tablespoons coarse-grained mustard
  5. 1/2 cup finely chopped shallots
  6. 1/4 cup chopped fresh dill
  7. 1/8 teaspoon salt
  8. 1/8 teaspoon freshly ground pepper


  1. 2 pounds small red-skinned potatoes, scrubbed and quartered or cut into bite-size pieces
  2. Salt & freshly ground pepper, to taste
  3. 2 cups fresh or frozen peas, (see Note)
  4. 2 tablespoons lemon juice


  1. To make dressing: Whisk wine, oil and mustard in a small bowl until smooth. Stir in shallots and dill and season with salt and pepper.
  2. To make salad: Place potatoes in a large pot and cover with cold salted water. Bring to a boil, reduce heat to medium-low and cook, partly covered, until potatoes are almost tender, 8 to 10 minutes. Add peas and cook until heated through, 1 to 3 minutes. Drain and transfer to a large bowl. Add lemon juice and toss to coat.
  3. Toss potato mixture with dressing. Adjust seasoning with salt and pepper. Serve within 1 hour.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate the dressing (Step 1) for up to 1 day.
  • Note: One pound of peas in the pod yields 1 cup shelled peas.


Nutrition Per Serving: 170 calories; 5 g fat (0 g sat, 3 g mono); 0 mg cholesterol; 27 g carbohydrates; 5 g protein; 4 g fiber; 85 mg sodium; 640 mg potassium.

Nutrition Bonus: Vitamin C (30% daily value), Vitamin A (20% dv), Potassium (18% dv).

2 Carbohydrate Serving

Exchanges: 1 1/2 starch, 1/2 fat