New Potato and Pea Salad

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By: Andrew Chase

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.

Ingredients

3 lbs (1.5 kg) new potatoes , peeled

1 egg yolk (or 2 tbsp/30 mL pasteurized liquid egg)

1 small clove garlic, minced

2 tbsp (30 mL) white wine vinegar

2 tsp (10 mL) Dijon mustard

1/2 tsp (2 mL) anchovy paste

1/2 tsp (2 mL) salt

1/4 tsp (1 mL) pepper

1/3 cup (75 mL) extra-virgin olive oil

3 green onions, thinly sliced

1/4 cup (60 mL) chopped fresh fresh parsley (or 2 tbsp/30 mL minced fresh parsley)

1 tsp (5 mL) tarragon (or 1/2 tsp/2 mL dried tarragon)

2 cups (500 mL) cooked fresh or frozen peas

Preparation

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.

Serving(s): 8

Nutritional Information
Per serving: about
Calories	238
Protein	5 g
Fat (total)	10 g
Sat. Fat	1 g
Carbohydrate	33 g
Fibre	5 g
Cholesterol	26 mg
Sodium	484 mg
Calcium	3 % RDI
Iron	10 % RDI
Vitamin A	5 % RDI
Vitamin C	43 % RDI
Folate	22 % RDI

Source

Homemakers Magazine: June 2005

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