Warm Baby Potato and Pea Salad

The calm methodical pace of shelling fresh garden peas is an essential part of the rhythm of summer life in southern Ontario, and has been since I was a little girl. Back then, of course, the process was a little less methodical and took place entirely in my parents' garden, with the results ending up straight into my mouth without any detours to the kitchen.

Nowadays I'm a little more patient, and while I still love to snack on the sweet green peas as I shell, there's usually enough left over to add a little cool color and crunch to a warm summer salad. In this recipe, freshly steamed baby potatoes would be delicious even on their own with this bold white wine and mustard dressing, but garden peas add just the right flavor and texture to make this a big hit with anyone.

Warm Baby Potato and Pea Salad

Recipe by Lisa Turner Adapted from Eating Well Published on July 15, 2011 Simple salad of warm freshly steamed baby potatoes and garden peas tossed with a bold white wine, mustard, lemon and dill dressing Print this recipe Salad: 2 lbs (900 g) baby potatoes, cut into bite-size pieces 2 cups fresh shelled garden peas Dressing: 1/4 cup dry white wine 2 tablespoons olive oil 3 tablespoons coarse-grained mustard 1 shallot, minced juice of 1 lemon 1 teaspoon dried dill 1 teaspoon sea salt fresh ground black pepper Instructions: Steam the potatoes for 20 minutes or until just tender. Add the peas and steam for another 6 to 8 minutes or until the peas are cooked but still green and firm. Remove the warm potatoes and peas from the steamer and place in a large mixing bowl. Whisk together the dressing ingredients, drizzle over the salad, and toss gently to combine. Serve immediately while still warm. Makes 4 to 6 servings

Other potato salads you may enjoy:
Potato Radish Salad
Mexican-Style Potato Salad with Avocado and Jalapeño
Potato Salad with Blue Cheese Dressing