Potato Salad With Green Sugar Snap Peas Recipes
CAESAR POTATO SALAD WITH SUGAR SNAP PEAS
Provided by Bon Appétit Test Kitchen
Categories Salad Potato Side Steam Picnic Vegetarian Quick & Easy Low Cal High Fiber Back to School Backyard BBQ Parmesan Healthy Low Cholesterol Sugar Snap Pea Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 9
Steps:
- Steam potatoes on steamer rack set in large pot over boiling water until almost tender, about 10 minutes. Add sugar snap peas and steam until peas are crisp-tender and potatoes are just tender, 1 minute longer. Transfer vegetables to large bowl. Cool slightly. Add radishes and onion. Whisk next 4 ingredients in small bowl to blend. Whisk in Parmesan. Season dressing with salt and generous amount of pepper. Add dressing to potato mixture; toss to coat. Season with more salt and pepper, if desired. Serve warm or at room temperature.
POTATO SALAD WITH PEAS
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.
SUGAR SNAP POTATO SALAD
The Okay family is proud to use their harvest for meals, Gerri shares her delightful recipe for Sugar Snap Potato Salad. "This pretty and refreshing salad is easy to fix and fun to serve," Gerri shares.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Cook potatoes in boiling water until tender, about 12 minutes. Rinse with cold water and drain. Place the potatoes in a large bowl; add peas and onion. , In a small bowl, combine the remaining ingredients. Pour over potato mixture and gently toss to coat. Cover and refrigerate for at least 1 hour.
Nutrition Facts : Calories 84 calories, Fat 3g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 253mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
POTATO & SUGAR SNAP PEA SALAD
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
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 GREEN SUGAR SNAP PEAS
Provided by Pierre Franey
Categories easy, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
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
POTATO SALAD WITH SUGAR SNAP PEAS AND MUSTARD SEED DRESSING
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.
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- In 4-quart saucepan, heat 1 cup water to boiling. Add potatoes. Cover; cook over medium heat 10 to 12 minutes or until almost tender.
- Add sugar snap peas to potatoes. Cover; cook 5 to 8 minutes or until peas are hot and potatoes are tender. Drain; return to saucepan.
- Meanwhile, in 1-quart saucepan, cook butter over medium heat, stirring frequently, until it begins to brown. Stir in 3 tablespoons water, the lemon juice and bouillon; cook about 2 minutes, stirring occasionally, until hot. Stir in chives.
- Pour browned butter mixture over cooked vegetables; stir gently to coat. If desired, season to taste with salt.
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- Steam potatoes on steamer rack set in large pot over boiling water until almost tender, about 10 minutes. Add sugar snap peas and steam until peas are crisp-tender and potatoes are just tender, about 1 minute longer. Transfer vegetables to large bowl. Cool slightly. Add radishes and onion.
- Whisk next 4 ingredients in small bowl to blend. Whisk in Parmesan. Season dressing with salt and generous amount of pepper. Add dressing to potato mixture; toss to coat. Season with more salt and pepper, if desired. Serve warm or at room temperature.
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- Wash the potatoes and cut in half before cooking in a pan of salted water for around 15 minutes until almost cooked through
- Rinse the capers in cold water and pat dry with kitchen towel. Drain the sundried tomatoes from their preserving oil. Chop both roughly
- Measure the olive oil and cider vinegar into a small screwtop bottle then add seasoning. Secure the lid and shake vigorously until the ingredients emulsifyAlternatively, put the ingredients into a bowl and beat with a small handheld whisk until they emulsify and form the dressing
- Gently tip the cooked vegetables and potatoes into a large bowl and scatter the capers, sundried tomatoes, radish, salad onion and dill into the bowl
CREAMY POTATO PEA SALAD ⋆ SUGAR, SPICE AND GLITTER
From sugarspiceandglitter.com
Estimated Reading Time 4 mins
- Scrub potatoes and chop into 1/2" pieces. Place in casserole dish and drizzle with 1 Tablespoon oil and season with salt and pepper, to taste.
- Meanwhile, clean snap peas and toss in a second casserole dish with remaining oil and season with salt and pepper, to taste. Roast for 8-10 minutes. (Add halfway into the potato roasting period.)
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5/5 (1)Total Time 1 hr 25 minsServings 8
- Bring potatoes, water to cover, and 1 tsp. salt to a boil in a large Dutch oven over medium-high heat. Reduce heat to medium-low, and cook 10 to 15 minutes or until tender; drain. Cool 30 minutes.
- Cook snow peas in 2 cups boiling water in a medium saucepan over medium-high heat 1 minute or until crisp-tender; drain, pressing between paper towels. Cut peas into 1/2-inch pieces. Cover with plastic wrap, and chill until ready to use.
- Whisk together mustard, next 3 ingredients, and remaining 1/2 tsp. salt in a medium bowl; gradually add olive oil in a slow, steady stream, whisking until smooth.
- Gently toss together potatoes and 1/2 cup dressing in a large bowl, and let stand 30 minutes. Just before serving, gently stir in peas, herbs, and remaining dressing. Add salt and pepper to taste.
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- Three-Pea Salad. This combination of sugar snap peas, snow peas and green peas—dressed in a sherry vinaigrette blended with a touch of sour cream—is clever and delicious.
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