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 GREEN SUGAR SNAP PEAS
Provided by Pierre Franey
Categories easy, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Trim off ends of snap peas and remove strings.
- In a saucepan, add snap peas and cover with water. Add salt, bring to a boil and cook for 3 to 4 minutes until crisp and tender. Drain.
- Place potatoes in a saucepan. Add water to cover and salt. Bring to a boil, simmer for 20 minutes or until potatoes are tender. Do not overcook. Drain. The salad should be made while potatoes are still warm.
- Peel potatoes and cut them into 1/4-inch slices. Leave skins on if desired. Place slices in a bowl and add snap peas. Add vinegar, oil, shallots, garlic, chervil, salt and pepper. Toss and blend well. Serve immediately.
Nutrition Facts : @context http, Calories 223, UnsaturatedFat 13 grams, Carbohydrate 21 grams, Fat 14 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 408 milligrams, Sugar 4 grams, TransFat 0 grams
POTATO, SNAP PEA, AND PEA-TENDRIL SALAD
The peas and dressed potatoes can be cooked two days ahead and refrigerated until ready to serve. Bring them to room temperature, then toss them with the pea tendrils, mint, bacon, and dressing just before serving. The seasoned rice vinegar tossed with minced shallot is Lost Kitchen chef/owner Erin French's signature flavor; she loves it in salads of all kinds.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 1h25m
Yield Serves 6 to 8
Number Of Ingredients 10
Steps:
- Cook bacon in a skillet over medium-high until crisp, 7 to 9 minutes. Drain on paper towels; cut crosswise into 1/2-inch pieces.
- In a bowl, combine shallot and vinegar; let stand 15 minutes. Whisk in oil and 2 tablespoons mint; season with coarse salt and pepper.
- Bring a large pot of water to a boil. Add 1 tablespoon coarse salt and snap peas. Return to a boil, then cook just until tender, about 45 seconds. Using a slotted spoon, transfer to a colander and run under cold water; drain well and slice crosswise on the bias.
- Add potatoes to boiling water; return to a boil, then reduce heat and vigorously simmer until tender, 12 to 14 minutes. Drain; toss potatoes with 3 tablespoons dressing. Spread on a baking sheet and let cool completely, about 30 minutes.
- In a bowl, toss together potatoes, peas, pea tendrils and flowers, remaining 4 tablespoons mint, and bacon, then toss with about 1/4 cup dressing. Serve, garnished with tiny mint leaves and sprinkled with flaky salt.
CURRIED POTATO AND PEA SALAD
Provided by Suzanne Hamlin
Categories salads and dressings, side dish
Time 30m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Scrub the potatoes. Put them in a large pot and add enough lightly salted water to cover them by 2 inches. Bring the water to a rolling boil and add 1 teaspoon of the salt. Cook until the potatoes are tender, about 15 minutes. Drain and cool to room temperature. Chop into bite-size pieces, place them in a large bowl and add the peas.
- In a small bowl, combine mayonnaise, sour cream, garlic, curry powder, cumin, vinegar, Worcestershire sauce, the remaining 1 teaspoon of salt and the pepper. Whisk until smooth. Pour over potatoes and peas, add scallions and toss gently to combine well. Cover and chill until shortly before serving time.
Nutrition Facts : @context http, Calories 292, UnsaturatedFat 11 grams, Carbohydrate 36 grams, Fat 14 grams, Fiber 6 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 571 milligrams, Sugar 4 grams
PEA SALAD
You'll need just five ingredients for this cool salad that's nicely sized for two people. "I like trying new recipes," shares Katie Anderson from Cheney, Washington. "When I found this salad, I loved it. It's really nice on those hot summer days."
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, combine the peas, cheese and onion. Stir in the mayonnaise and mustard. Cover and refrigerate until serving.
Nutrition Facts : Calories 389 calories, Fat 31g fat (9g saturated fat), Cholesterol 40mg cholesterol, Sodium 483mg sodium, Carbohydrate 17g carbohydrate (6g sugars, Fiber 5g fiber), Protein 12g protein.
POTATO & SUGAR SNAP PEA SALAD
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
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
HERBED POTATO SALAD WITH BACON AND PEAS
A little different from your usual potato salad. There is no mayo in this one! If you don't want to use as many peas, it can easily be halved.
Provided by Lvs2Cook
Categories Pork
Time 50m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- In a small bowl, whisk all dressing ingredients together until well blended. Set aside.
- Cook potatoes in boiling salted water for about 12 minutes. Drain, let cool to touch, and cut into quarters.
- Cook fresh peas in salted boiling water for 6 minutes, frozen peas for 3 minutes. Drain under cold water and let cool.
- In a large bowl, toss still-warm potatoes with about half of dressing and let cool. Combine with peas and bacon and add remaining dressing. Taste and adjust seasoning.
PEA 'N' PEANUT SALAD
Even people who don't like peas love this crunchy recipe, including my own children. I love the fact that it's so easy and makes a refreshing alternative to more traditional salads. A friend gave me the recipe years ago and I've been making it ever since. -Laurinda Nelson, Phoenix, Arizona
Provided by Taste of Home
Categories Lunch Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the first five ingredients. In a small bowl, mix mayonnaise and salad dressing; stir into salad. Refrigerate, covered, until serving.
Nutrition Facts : Calories 579 calories, Fat 48g fat (7g saturated fat), Cholesterol 22mg cholesterol, Sodium 957mg sodium, Carbohydrate 23g carbohydrate (7g sugars, Fiber 7g fiber), Protein 17g protein.
EASY PEA SALAD
This is a really simple side dish featuring peas and cheese. I double the recipe and take it to many family gatherings.
Provided by Tresa Raymer
Categories Salad Vegetable Salad Recipes Green Pea Salad Recipes
Time 1h5m
Yield 4
Number Of Ingredients 5
Steps:
- In a medium serving bowl, mix together the peas, Cheddar cheese and onion. Stir in the sugar and creamy salad dressing. Chill for at least 1 hour before serving.
Nutrition Facts : Calories 227.3 calories, Carbohydrate 15.8 g, Cholesterol 34.8 mg, Fat 13.7 g, Fiber 3.3 g, Protein 10.6 g, SaturatedFat 6.5 g, Sodium 498.4 mg, Sugar 8.7 g
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