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 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.
PEA, PANCETTA & POTATO SALAD
A little pancetta goes a long way in this vibrant, summer side dish
Provided by Good Food team
Categories Dinner, Side dish
Time 15m
Yield Serves 6
Number Of Ingredients 5
Steps:
- Cook the potatoes in a large pan of boiling salted water for 8 mins, or until tender, adding the peas for the final min of cooking. Drain.
- Meanwhile, fry the pancetta in a frying pan until crisp. Remove from the heat and add the lemon juice and some seasoning. Throw the potatoes, peas, basil and mint into the pan and stir together. Just as good served hot or cool.
Nutrition Facts : Calories 203 calories, Fat 7 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 10 grams protein, Sodium 1.23 milligram of sodium
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
SHRIMP, SUGAR-SNAP PEA AND POTATO SALAD WITH MINT AND PECORINO
This recipe breaks the taboo of combining seafood and cheese. This salad of blanched shrimp, new potatoes and crisp disks of sugar-snap peas is perfectly adequate. It is vibrant from fresh mint, tangy from red-wine vinegar and mustard in the vinaigrette, sweet from the shrimp and earthy from the potatoes, but a few shards of young pecorino add the saline funk that brings this dish together. The cheese will practically melt into the salad, adding a glossy complexity. (Another young, semifirm sheep's milk cheese would work. So would aged pecorino, but use less since it's saltier. )
Provided by Melissa Clark
Categories weekday, salads and dressings
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Trim and string the peas, then thinly slice them crosswise. Place them in a large bowl. In a small bowl, whisk together the mustard, vinegar, 1/4 teaspoon salt, and pepper to taste. Slowly whisk in the oil.
- Bring a large pot of salted water to a boil. Cook the potatoes until tender, about 15 minutes. Transfer with a slotted spoon to a cutting board. Add the shrimp to the pot and cook until opaque, 2 minutes. Transfer with a slotted spoon to the bowl of peas.
- While the potatoes are warm, slice them into 1/2-inch rounds, and place them in a small bowl. Gently toss them with 1/2 cup of the vinaigrette, 1 teaspoon salt, and 3/4 teaspoon pepper. Spread them on a large platter to cool.
- When the shrimp are cool, toss with the peas and remaining vinaigrette. Spoon the mixture over the potatoes. Tear the mint leaves, and scatter the pieces over the salad. Sprinkle with cheese and pepper. Drizzle with oil and add a little vinegar to taste, if needed.
Nutrition Facts : @context http, Calories 396, UnsaturatedFat 17 grams, Carbohydrate 21 grams, Fat 24 grams, Fiber 4 grams, Protein 24 grams, SaturatedFat 6 grams, Sodium 945 milligrams, Sugar 3 grams, TransFat 0 grams
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
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- 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
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