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| General Category : Salads and Salad Dressings |
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| Food Group : Eggs, Potatoes, Vegetables |
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| Preparation Method : Boil/Simmer |
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| This salad combines two of our best early summer vegetables, potatoes and peas, with seasonal herbs. Serve it warm or at room temperature. If your potatoes are small, leave them whole; halve or quarter larger ones. |
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Ingredients
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3 lb (1.5 kg) new potatoes, peeled |
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1 egg yolk (or 2 tbsp/30 mL pasteurized liquid egg) |
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1 small clove garlic, minced |
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2 tbsp (30 mL) white wine vinegar |
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2 tsp (10 mL) Dijon mustard |
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1/2 tsp (2 mL) anchovy paste |
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1/2 tsp (2 mL) salt |
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1/4 tsp (1 mL) pepper |
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1/3 cup (75 mL) extra-virgin olive oil |
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3 green onions, thinly sliced |
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1/4 cup (60 mL) chopped fresh chervil (or 2 tbsp/30 mL minced fresh parsley) |
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1 tsp (5 mL) chopped fresh tarragon (or 1/2 tsp/2 mL dried tarragon) |
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2 cups (500 mL) cooked fresh or frozen peas |
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Preparation
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In large pot of boiling salted water, boil potatoes until tender, 15 to 20 minutes. Drain and return to pan; cook over medium-low heat, shaking pan, until excess moisture evaporates, 1 to 2 minutes. Place in bowl.
Meanwhile, whisk together egg yolk, garlic, vinegar, mustard, anchovy paste, salt and pepper. Gradually whisk in olive oil. Mix in green onions, chervil and tarragon.
Toss hot potatoes with dressing. Stir in peas.
Makes 8 servings.
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Nutritional information
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Per serving: about 238 cal, 5 g pro, 10 g total fat (1 g sat. fat), 33 g carb, 5 g fibre, 26 mg chol, 484 mg sodium. % RDI: 3% calcium, 10% iron, 5% vit A, 43% vit C, 22% folate.
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Source
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Homemakers Magazine: June 2005
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