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.
POTATO SALAD WITH PEAS & MINT
Snatched this up from www.Chow.com as the garden is full of mint & peas right now. I have a friend who has fingerling potatoes already (intrepid gardener) so we'll have to have a get together & try this out. I think I'll opt for either peppermint or lime mint rather than spearmint. Header on recipe suggested bring to near room temp before serving & stir in a few spoonfuls more of cream if it got stiff while in the fridge.
Provided by Busters friend
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place potatoes in a large pot filled with heavily salted water and bring to a boil over high heat. Once water boils, reduce heat to medium and simmer until a knife can easily be inserted into potatoes, about 30 minutes. Drain potatoes and set aside until cool enough to handle.
- Meanwhile, cook bacon in a large frying pan or cast iron skillet until well browned and crispy, about 10 minutes. Using a slotted spoon, transfer bacon to a paper-towel-lined plate.
- Return the pan, with the bacon fat, to the stove over medium heat and add the shallot. Season well with salt and freshly ground black pepper and cook until softened, about 3 minutes.
- Add peas and cook until tender, about 3 to 4 minutes. Remove from heat and transfer to a large bowl to cool. Once potatoes are cool, cut into large dice and add to pea mixture. Add sour cream, mint, heavy cream, and reserved bacon and fold until potatoes are well coated. Taste and adjust seasoning as needed.
- Serve at room temperature or, if making in advance, place in the refrigerator. When ready to serve, bring potato salad to room temperature and fold in a few extra tablespoons of cream.
Nutrition Facts : Calories 559.4, Fat 23.1, SaturatedFat 10.4, Cholesterol 59.2, Sodium 698.5, Carbohydrate 63.6, Fiber 12.9, Sugar 12, Protein 25.4
POTATO SALAD WITH MINT AND PEAS
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
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.
POTATOES, PEAS, AND MINT
Baby potatoes get a coating of mashed peas and mint that brings out their inner earthiness.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 6
Steps:
- Cook potatoes in a pot of boiling water until easily pierced with a fork, 11 to 14 minutes; drain. Halve potatoes. Meanwhile, simmer peas in a saucepan of water until tender, about 4 minutes; drain, reserving 1/4 cup cooking liquid. Crush peas with 1 tablespoon olive oil and 2 tablespoons reserved cooking liquid using a fork. Gradually stir in remaining 2 tablespoons cooking liquid until mixture is thick and chunky. Toss potatoes with pea mixture, mint, salt, and some pepper. Drizzle with additional tablespoon oil.
Nutrition Facts : Calories 145 g, Fat 4 g, Fiber 4 g, Protein 4 g, Sodium 231 g
LEMON POTATO SALAD WITH MINT
This light and refreshing potato salad is the antithesis of the usual, creamy, mayonnaise-based recipes. The mint and scallion add a bright, herbal flavor while the sprinkle of chile lends a kick. Make this the morning you plan to serve it and let it marinate at room temperature all day long. Or refrigerate for longer storage but be sure to bring it to room temperature before serving. Other herbs like cilantro, parsley, tarragon and sage can be substituted for the mint; adjust the quantity to taste.
Provided by Melissa Clark
Categories lunch, salads and dressings, side dish
Time 45m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Place whole unpeeled potatoes in a large pot with enough salted water to cover by 1 inch. Bring to a boil over medium-high heat and cook until potatoes are just tender, 15 to 25 minutes depending upon size. Drain and cut potatoes into 1 1/2-inch chunks as soon as you can handle them.
- In a bowl, whisk together lemon juice, salt and olive oil.
- Transfer hot potatoes to a large bowl and toss with dressing, scallions, mint and Turkish pepper. Let cool to room temperature, or refrigerate until ready to use. Just before serving, top with additional lemon juice, scallions, mint and Turkish pepper.
Nutrition Facts : @context http, Calories 212, UnsaturatedFat 11 grams, Carbohydrate 21 grams, Fat 14 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 333 milligrams, Sugar 1 gram
More about "potato salad with mint and peas recipes"
WARM POTATO SALAD WITH PEAS, RADISHES AND MINT
From kerrygold.com
NEW POTATO AND PEA SALAD WITH MUSTARD AND MINT
From food52.com
POTATO, MINT, PEA AND BROAD BEAN SALAD RECIPE
From deliciousmagazine.co.uk
POTATO SALAD WITH PEAS AND MINT - IT'S NOT COMPLICATED …
From itsnotcomplicatedrecipes.com
5/5 (49)Total Time 50 minsCategory Salad, Side DishCalories 267 per serving
- For even cooking, start the potatoes in a saucepan of lightly salted, cold water, ensuring that they are completely submerged. Bring to the boil and cook for 15 to 20 minutes or until tender, then drain in a colander. Set aside to cool. – see Note 4
- Add some fresh water to the same saucepan, add some salt, bring to the boil and add the peas. Bring water back to the boil, drain, then add the peas to a bowl of iced water to cool them quickly and maintain the green colour. Drain when cool.
- Mix together the mayonnaise, yogurt, mint, lemon zest, honey and spring onions to make the dressing.
POTATO SALAD WITH PEAS & MINT RECIPE - RECIPEZAZZ.COM
From recipezazz.com
Servings 8Calories 326 per serving
15 AWESOME PALEO KIMCHI BEEF & SWEET POTATO NOODLE RECIPES
From therustyspoon.com
BACON RECIPES: ZESTY GERMAN POTATO SALAD . . . SALMON WITH …
From grandforksherald.com
BABY POTATO SALAD WITH PEAS, MINT & RICOTTA | CLEAN COOKOUT RECIPES
From cleaneatingmag.com
WATERMELON AND PROSCIUTTO WITH MINT AND TOASTED ALMONDS RECIPE
From aldi.com.au
POTATO AND PEA SALAD WITH HERB DRESSING RECIPE - SAINSBURY`S …
From sainsburysmagazine.co.uk
RECIPE DETAIL PAGE | LCBO - ENGLISH
From lcbo.com
MINTY POTATO AND PEA SALAD RECIPE - GOURMET TRAVELLER
From gourmettraveller.com.au
LANCEWOOD® CREAMY POTATO & PEA SALAD
From lancewood.co.za
POTATO SALAD WITH MINT AND PEAS - COOKEATSHARE
From cookeatshare.com
POTATO SALAD WITH PEAS AND MINT - BLOGGER
From angiesrecipes.blogspot.com
WARM NEW POTATO SALAD WITH PEAS, MINT AND PEA SHOOTS - FOOD …
From foodandtravel.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love