Potato Snap Pea And Pea Tendril Salad Recipes

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POTATO 'N' PEA SALAD



Potato 'N' Pea Salad image

A nicely seasoned dressing made with sour cream and yogurt coats tender potatoes, green peas and sweet red pepper in this chilled salad. It's sure to be popular at a potluck or picnic. -Test Kitchen

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 10

9 unpeeled small red potatoes (1-1/4 pounds)
1/3 cup fat-free plain yogurt
1/3 cup reduced-fat sour cream
3 tablespoons chopped green onions
3 teaspoons minced fresh parsley, divided
3/4 teaspoon dried basil
1/2 teaspoon each salt and salt-free garlic seasoning blend
Dash paprika
3/4 cup fresh or frozen peas, thawed
1/2 cup chopped sweet red pepper

Steps:

  • Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain and cool; slice potatoes., In a large bowl, combine the yogurt, sour cream, onions, 1 teaspoon parsley, basil, salt, seasoning blend and paprika. Add the potatoes, peas and red pepper; toss to coat. Sprinkle with remaining parsley. Cover and refrigerate for at least 1 hour.

Nutrition Facts : Calories 115 calories, Fat 1g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 246mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges

POTATO SALAD WITH PEAS



Potato Salad With Peas image

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.

SUGAR SNAP PEA AND BERRY SALAD



Sugar Snap Pea and Berry Salad image

A delicious summer salad made with your favorite berries.

Provided by Paula

Categories     Salad     Fruit Salad Recipes     Blueberry Salad Recipes

Time 50m

Yield 6

Number Of Ingredients 8

½ pound sugar snap peas, trimmed
1 cup fresh raspberries
2 tablespoons raspberry vinegar
2 tablespoons olive oil
1 pinch sugar
salt and pepper to taste
1 cup fresh blueberries
2 cups torn mixed salad greens

Steps:

  • Bring a pot of water to a boil. Place snap peas in pot, and cook 1 to 2 minutes. Drain, rinse under cold water, and set aside.
  • Place about 1 1/2 tablespoons raspberries in a strainer over a bowl, and crush with a wooden spoon. Discard pulp. Mix vinegar, olive oil, sugar, salt, and pepper with the strained raspberry juice.
  • In a large bowl, gently toss the dressing with the snap peas, remaining raspberries, and blueberries. Cover, and chill at least 30 minutes in the refrigerator. Toss with greens just before serving.

Nutrition Facts : Calories 88.6 calories, Carbohydrate 10.5 g, Fat 4.7 g, Fiber 3.3 g, Protein 1.6 g, SaturatedFat 0.6 g, Sodium 6.2 mg, Sugar 4.4 g

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

POTATO SALAD WITH GREEN SUGAR SNAP PEAS



Potato Salad With Green Sugar Snap Peas image

Provided by Pierre Franey

Categories     easy, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

1/2 pound sugar snap peas (if not available, snow peas can be used)
Salt to taste
3/4 pound small red new waxy potatoes
2 tablespoons white-wine vinegar
4 tablespoons peanut or vegetable oil
3 tablespoons finely chopped shallots or scallions
1/2 teaspoon finely chopped garlic
4 tablespoons finely chopped chervil or parsley or both combined
Freshly ground pepper to taste

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



Potato, Snap Pea, and Pea-Tendril Salad image

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

5 strips thick-cut bacon
1 medium shallot, minced (1/4 cup)
1/4 cup seasoned rice vinegar
1/3 cup extra-virgin olive oil
6 tablespoons thinly sliced fresh mint leaves, plus tiny leaves for serving
Coarse salt and freshly ground pepper
8 ounces sugar snap peas, trimmed and strings removed
1 1/2 pounds new potatoes, preferably tiny, halved if large
3 cups pea tendrils and flowers, or baby spinach leaves
Flaky sea salt, such as Maldon, for serving

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.

POTATO SALAD WITH SUGAR SNAP PEAS AND MUSTARD SEED DRESSING



Potato Salad with Sugar Snap Peas and Mustard Seed Dressing image

Categories     Salad     Mustard     Potato     Side     Picnic     Pea     Spring     Dill     Bon Appétit

Yield Serves 4

Number Of Ingredients 8

1/3 cup olive oil
5 tablespoon whole grain Dijon mustard
3 tablespoons yellow mustard seeds
3 tablespoons (packed) chopped fresh dill
2 tablespoons white wine vinegar
1 1/2 pounds medium-size red-skinned potatoes, each cut into 6 wedges, each wedge cut cros swise in half
8 ounces sugar snap peas, stringed
1/2 cup chopped red onion

Steps:

  • Whisk first 5 ingredients in small bowl to blend. Season with salt and pepper.
  • Steam potatoes just until tender, about 10 minutes. Transfer to large bowl; add 3 tablespoons dressing and toss to coat. Steam sugar snap peas until just crisp-tender, about 2 minutes. Cool. Add to bowl with potatoes. Add red onion. Pour remaining dressing over salad; toss to coat. Season to taste with salt and pepper.

SNAP PEA SALAD WITH WHIPPED RICOTTA RECIPE - (4.5/5)



Snap Pea Salad with Whipped Ricotta Recipe - (4.5/5) image

Provided by Chez_Alexander

Number Of Ingredients 11

8 ounce sugar snap peas
2/3 cup ricotta cheese
1 teaspoon lemon zest, grated and divided
1/2 cup pea tendrils or shoots
1/4 cup sliced fresh chives
2 tablespoons fresh mint, torn
2 tablespoons fresh dill, coarsely chopped
2 teaspoons fresh lemon juice
1 tablespoon olive oil
1/4 teaspoon fine sea salt
1/4 teaspoon black pepper

Steps:

  • Bring a medium saucepan of water to a boil over high. Add peas and cook just until bright green and barely tender, about 1 minute. Immediately transfer peas to a bowl of ice water; let stand 5 minutes. Drain well. Thinly slice lengthwise. Process ricotta and 1/2 teaspoon lemon rind in a food processor until smooth and creamy, about 15 seconds. Spread mixture on a serving platter. Toss together sliced snap peas, pea tendrils, chives, mint, dill, and lemon juice in a large bowl. Arrange on top of ricotta mixture. Drizzle with oil, and sprinkle with salt, pepper, and remaining 1/2 teaspoon lemon rind.

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Top Asked Questions

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.
Salad: 4 cupsfresh pea tendrils, including stems, leaves, and flowers 2 cupsfresh snap peas ¼ cuppumpkin seeds Lemon Vinaigrette: 1lemon 1 ½ tablespoonsextra virgin olive oil Sea salt to taste (optional) Instructions Gently tea the pea tendrils into small, bite-size pieces and place in a medium salad bowl. Trim the snap peas and add.
Preparation 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. Place potatoes in a saucepan. Add water to cover and salt. Peel potatoes and cut them into 1/4-inch slices. Leave skins on if desired.
Every part is edible and delightfully flavored of peas, but with a salad green type texture. Amazing! To serve, chop the stems, leaves, and flowers coarsely and rinse well in the salad spinner. Use as you would other greens, like in salad or in sautes. Pea tendrils took this spinach and egg dish over the top.

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