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Pea & New Potato Salad (Nye kartofler og Ærte Salat)
Nb persons: 0
Yield: 8 servings, about 1 cup each
Preparation time:
Total time:
Source: Eating Well
Ingredients | |
2 pounds | potatoes, new or baby, scrubbed and trimmed, halved if larger than walnuts |
2 teaspoons | extra-virgin olive oil or canola oil |
1 bunch | scallions, white parts only, finely chopped |
2 cups | shelled fresh peas, (about 3 pounds unshelled) or frozen peas (thawed) |
¼ cup | water |
1 ½ cups | thinly sliced small radishes |
1 tablespoon | butter |
2 tablespoons | finely chopped fresh herbs, such as parsley, chervil and/or savory |
½ teaspoon | salt |
¼ teaspoon | freshly ground pepper |
Instructions
1. Place a steamer basket in a large saucepan, add 1 inch of water and bring to a boil. Put potatoes in the basket and steam until barely tender when pierced with a skewer, 15 to 20 minutes, depending on size.
2. Meanwhile, heat oil in a large nonstick skillet over medium heat. Add scallion whites and cook, stirring constantly, until translucent, about 2 minutes. Add peas and water; cook, stirring occasionally, until the peas are just softened, about 3 minutes. Add radishes and butter; cook, stirring, until the radishes are softened, 2 to 3 minutes. Gently stir in the steamed potatoes, herbs, salt and pepper. Serve warm.
Tips
Steam the potatoes up to 1 day ahead; cover and refrigerate. Bring to room temperature before using.
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