Potato Salad With Peas And Mint Recipes

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POTATO SALAD WITH MINT AND PEAS



Potato Salad with Mint and Peas image

Categories     Salad     Potato     Side     Vegetarian     Quick & Easy     Mint     Pea     Summer     Vegan     Gourmet     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 side-dish servings

Number Of Ingredients 8

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 thawed frozen or cooked fresh baby peas (5 oz)
1/3 cup chopped or torn fresh mint leaves

Steps:

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

MINTED PEA SPRING POTATO SALAD



Minted Pea Spring Potato Salad image

While this is called potato salad, it's not the traditional creamy potato salad you think of from a BBQ. It's really a side dish filled with fresh mint, parsley, potatoes, peas, and hard-boiled eggs. It's a fresh salad perfect for spring. Everything is dressed in a light lemony dressing that adds a little zing to the salad. A fresh Easter side dish option.

Provided by Sandra McGrath @SandyJJ

Categories     Vegetables

Number Of Ingredients 9

1 1/2 pound(s) red or new potatoes, small
1 bag(s) frozen peas (12 oz)
1 bunch(es) fresh mint leaves (need about 2 tablespoons, chopped)
1 bunch(es) fresh parsley (need about 2 tablespoons chopped)
4 - eggs, hard boiled
1/4 cup(s) olive oil, extra virgin
1/4 cup(s) lemon juice, fresh
1/4 cup(s) Parmesan cheese
- salt and pepper, to taste

Steps:

  • Wash and scrub potatoes or if in my house, peel potatoes as no one likes the skins. Cut in half and place in boiling salted water. Add 4 eggs to this pan or you can boil them separately. They are usually done after about 10 minutes but test with a fork for doneness.
  • Add the bag of frozen peas to the water.
  • Turn off the heat and cover. You don't want the peas to get mushy and you want them to stay green but still cooked.
  • After about 10 minutes, drain in a colander. Peel eggs under cold running water and quarter them.
  • Mix your salad dressing of lemon, olive oil, chopped mint, chopped parsley, salt, and pepper.
  • Pour all into a bowl or casserole dish and toss everything together.
  • Top with Parmesan cheese and serve or chill and serve later.

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