Minted Pea Spring Potato Salad 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 SALAD



Minted Pea Salad image

"In this refreshing recipe, fresh mint complements the peas' sweet flavor," relates Inez Orsburn, a field editor from Demotte, Indiana.

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 4-6 servings.

Number Of Ingredients 8

1/2 cup mayonnaise
1/4 cup sour cream
1/4 cup minced fresh mint
3/4 teaspoon salt
1/4 teaspoon Dijon mustard
Dash pepper
3 cups frozen peas, thawed
1 small onion, finely chopped

Steps:

  • In a bowl, combine the first six ingredients. Add peas and onion; toss to coat. Cover and refrigerate for 1 hour.

Nutrition Facts : Calories 214 calories, Fat 17g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 487mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 4g fiber), Protein 4g protein.

MINTED POTATO SALAD



Minted potato salad image

Using yogurt makes this a healthy potato salad perfect for summer

Provided by Good Food team

Categories     Buffet, Dinner, Lunch, Side dish, Supper, Vegetable

Time 25m

Number Of Ingredients 7

1kg small new potato
1 garlic clove , crushed
200ml natural yogurt
1 tsp white wine vinegar
1 tsp caster sugar
3 spring onions , finely sliced
large handful mint leaves, roughly torn

Steps:

  • Boil the potatoes for 15 mins or until, tender, then drain and cool. Stir together the garlic, yogurt, vinegar and sugar with some seasoning, to make the dressing. Can be made to this stage up to a day ahead.
  • To serve, mix most of the spring onions and mint into the dressing, then pour it over the potatoes. Stir gently, taking care not to break the potatoes up. Scatter with the rest of the spring onions and mint to serve.

Nutrition Facts : Calories 140 calories, Fat 1 grams fat, Carbohydrate 30 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.11 milligram of sodium

MINTED PEA SALAD



Minted Pea Salad image

Make and share this Minted Pea Salad recipe from Food.com.

Provided by Mandy

Categories     Vegetable

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 8

150 g green peas, shelled
150 g sugar snap peas
150 g snow peas
1 tablespoon mint jelly
1 tablespoon olive oil
2 teaspoons white wine vinegar
pepper
1/2 Spanish onion, thinly sliced

Steps:

  • Boil or microwave green peas until just tender, drain & cool.
  • Steam or microwave sugar snap peas & snow peas until bright green, drain & place into cold water to stop cooking, drain.
  • Combine mint jelly, oil, vinegar & pepper in a jar, shake well to combine.
  • Combine peas onion & dressing to serve.

Nutrition Facts : Calories 122.5, Fat 3.8, SaturatedFat 0.6, Sodium 6.7, Carbohydrate 18.7, Fiber 5.2, Sugar 8.4, Protein 4.8

NEW POTATO SALAD WITH FENNEL AND SPRING PEAS



New Potato Salad with Fennel and Spring Peas image

I used to have a little coffee shop a long time ago called the Gotham Coffee Shop, and this potato salad was one of our most popular items. With the warm vinaigrette, it's almost like a German-style potato salad, plus a surprising crunch from the fennel. Recipe adapted from Taste and Technique: Recipes to Elevate Your Home Cooking, available on September 13, 2016 wherever books are sold.

Provided by Naomi Pomeroy

Categories     side-dish

Time 1h

Yield 6 servings

Number Of Ingredients 13

1 1/2 pounds new potatoes
12 cups cold water, divided
7 tablespoons Kosher salt, divided
1 1/2 cups fresh peas, preferably freshly shelled
Ice water
1/2 bulb fennel, fronds reserved
2 green onions, sliced
Mint and/or basil, a small handful of leaves
1/3 cup red wine vinegar
1/3 cup extra-virgin olive oil
1 teaspoon sugar
1 teaspoon kosher salt
1/4 teaspoon Freshly ground black pepper, 8 turns of a pepper mill

Steps:

  • For the potatoes and peas: Add 6 cups water, 3 tablespoons of salt, and potatoes to a heavy-bottomed pot. Turn heat to high, partially cover, and bring to a boil. Meanwhile, blanch peas: Bring 6 cups of water with 3 tablespoons of salt to a boil. Prepare an ice bath with 1 tablespoon of salt. Add peas to the boiling water and cook until the water comes up to a boil again, 2-3 minutes. Taste to verify that the peas are fully cooked; then strain, place peas into the salted ice bath to halt cooking, and set aside. Check potatoes periodically by piercing the largest one with a fork. They are done when the fork goes all the way through with no resistance. Turn off the heat and let the potatoes sit in their water, 4-5 minutes longer. While potatoes are cooking, prep the rest of the ingredients (Step 2).
  • Vinaigrette: In a small saucepan over medium-low heat, add vinegar, olive oil, sugar, salt, and pepper. Bring to a simmer to dissolve and incorporate all of the ingredients. Remove from heat and set aside. Meanwhile, prepare the fennel by removing the fronds (reserving them for later use) and use a mandoline to slice into thin strips. Add the sliced fennel to a bowl, along with the green onions and warm vinaigrette. Toss to coat and set aside.
  • Assembly: Drain the peas and fully cooked potatoes. Cut the potatoes in half and add directly to the fennel while they are still warm; toss so the vinaigrette is absorbed into the potatoes. Roughly chop the fennel fronds (about ¼ cup), and cut the mint and basil into a rough chiffonade (about ¼ cup total); add to the salad. At the last minute, to avoid discoloration, add the peas. Toss again and serve.

POTATO SALAD WITH PEAS & MINT



Potato Salad With Peas & Mint image

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

2 lbs red potatoes, scrubbed (white waxy potatoes fine too)
4 ounces smoked bacon, small dice (about 1 cup)
1/2 shallot, thinly sliced
1 1/2 lbs English peas, shelled (8 ounces frozen baby peas, about 1 3/4 cups)
1/2 cup sour cream
1/4 cup mint, fresh, finely chopped
3 tablespoons heavy cream

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

SALAD WITH MINT AND PEAS



Salad with Mint and Peas image

Pairing mint and peas signals that spring's in full swing. Use fresh mint, but skip the work of shelling peas: You'll get good results with frozen ones swapped in for fresh.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 10m

Number Of Ingredients 7

1 tablespoon fresh lemon juice
2 teaspoons Dijon mustard
1 tablespoon olive oil
Coarse salt and ground pepper
1 head Bibb lettuce (about 9 ounces), washed well and torn into bite-size pieces
1 cup frozen peas, thawed
1/2 cup fresh mint leaves, torn into bite-size pieces

Steps:

  • In a large bowl, whisk together lemon juice and mustard. Whisk in oil; season with salt and pepper. Add lettuce, peas, and mint; toss to coat.

POTATOES, PEAS, AND MINT



Potatoes, Peas, and Mint image

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

1 1/4 pounds baby red potatoes
1/2 cup fresh or frozen peas
2 tablespoons extra-virgin olive oil
1/3 cup chopped mint leaves
3/4 teaspoon coarse salt
Freshly ground pepper

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

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.

MINTED SUGAR SNAP PEA SALAD



Minted Sugar Snap Pea Salad image

Spring fever will hit instantly when you sample this lovely salad. A chopped shallot, mustard and honey complement the minty peas, and goat cheese ties the salad together.-Darlene Morris, Franklinton, Louisiana

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 12

1-1/2 pounds fresh sugar snap peas, trimmed and strings removed
1/4 cup crumbled goat cheese
DRESSING:
3 tablespoons minced fresh mint
3 tablespoons olive oil
1 small shallot, finely chopped
1 tablespoon lemon juice
1 teaspoon grated lemon zest
1 teaspoon Dijon mustard
1 teaspoon honey
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large saucepan, bring 2 quarts water to a boil. Add peas; cook, uncovered, 2-3 minutes or just until crisp-tender. Drain and immediately place in ice water. Drain and pat dry. Cut in half crosswise; place in a large bowl. Sprinkle with goat cheese., In a small bowl, whisk dressing ingredients. Pour over pea mixture; toss to coat.

Nutrition Facts : Calories 197 calories, Fat 12g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 368mg sodium, Carbohydrate 16g carbohydrate (8g sugars, Fiber 5g fiber), Protein 7g protein. Diabetic Exchanges

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