Purple Potato Sugar Snap Pea And Mint Salad 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

CAESAR POTATO SALAD WITH SUGAR SNAP PEAS



Caesar Potato Salad with Sugar Snap Peas image

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

1 1/2 pounds unpeeled assorted fingerling potatoes or baby potatoes (such as white-skinned, red-skinned, and purple), cut crosswise into 1/2-inch-thick slices
8 ounces trimmed sugar snap peas
1 bunch radishes, trimmed, sliced
1/2 small red onion, thinly sliced
1/4 cup olive oil
3 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1 garlic clove, pressed
1/2 cup freshly grated Parmesan cheese

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.

PURPLE POTATO, SUGAR SNAP PEA, AND MINT SALAD



Purple Potato, Sugar Snap Pea, and Mint Salad image

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

Yield Makes 2 Servings

Number Of Ingredients 5

1/2 pound small purple or other boiling potatoes (about 5)
1/4 pound sugar snap peas, trimmed
2 teaspoons balsamic vinegar
2 teaspoons extra-virgin olive oil
10 fresh mint leaves, sliced thin

Steps:

  • In a small heavy saucepan cover potatoes with cold salted water by 1 inch and simmer until tender, 15 to 20 minutes.
  • Transfer potatoes with a slotted spoon to a colander to drain and cool 10 minutes. Return water in pan to a boil and blanch snap peas until crisp-tender, about 1 minute. In a colander drain snap peas and refresh under cold water. Drain snap peas and pat dry with paper towels.
  • Cut potatoes lengthwise into quarters. In a bowl toss together potatoes, snap peas, vinegar, oil, mint, and salt and pepper to taste.

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