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Pea and New Potato Salad


The key to the subtly balanced flavors in this dish is using very fresh produce. Walnut sized new red potatoes from a farmers market work best.













Low Fat, Low Cholesterol, Trans-fat Free, Good source of fiber


2 pounds new potatoes
new or baby, scrubbed and trimmed, halved if larger than walnuts
½ teaspoon salt
2 tablespoons parsley leaves
or other fresh herbs, such as chervil, and/or savory
1 tablespoon butter
1 ½ cups radishes
thinly sliced
¼ cup water
2 cups green peas
shelled fresh, about 3 pounds unshelled, or frozen, thawed
5 each scallions, spring or green onions
finely chopped
2 teaspoons olive oil, extra-virgin
or canola oil
¼ teaspoon black pepper
freshly ground


Steam potatoes until barely tender when pierced with a fork or skewer, about 15 to 20 minutes depending on their size.

Meanwhile, heat oil in a large skillet over medium heat. Add scallion whites and cook stirring constantly, until translucent, about 2 minutes.

Add peas and water, cook until the peas are just softened, about 3 minutes.

Add radishes and butter, cook stirring frequently until the radishes are softened.

Gently mix in the potatoes, herbs, salt and pepper.

Each serving is about one cup.

138 Calories


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 165g (5.8 oz)
Amount per Serving
Calories 14118% of calories from fat
 % Daily Value *
Total Fat 3g 4%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 4mg 1%
Sodium 233mg 10%
Total Carbohydrate 9g 9%
Dietary Fiber 4g 14%
Sugars g
Protein 7g
Vitamin A 12% Vitamin C 35%
Calcium 2% Iron 5%
* based on a 2,000 calorie diet How is this calculated?


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