Creamy Herbed Potato and Green Pea Salad

Spring is toddling into summer with faltering steps this year, but the respites of warm sunny weather along the way bring to mind the comforts and pleasures of summer eating. Soups and hearty meals give way to salads and light fare that can be transported to the patio, warming foods give way to refreshing plates, and dried and canned goods give way to fresh herbs and produce. This simple salad of steamed baby potatoes, green peas and fresh herbs tossed in a creamy and vibrant Dijon mustard dressing is just the thing to give you a taste of summer comfort food — especially if you can get your hands of fresh garden peas, although frozen peas will also make for a lovely salad.

The occasion for serving this dish was an opportunity to try some Nasoya vegan "nayonaise" that was sent to me to sample. Now I tend to stay away from unfermented soya products generally, but I've never been overly fond of "traditional" jarred mayonnaise either and, considering how rarely I use mayonnaise anyways, I figured it was worth a try. First, I tried it with my famous vegetarian Caesar salad as it's a classic that I figured would be a fair assessment of the spread. Next, I wanted a potato salad and used it in the dressing with good results. Though it smelled a little unfamiliar when I opened the jar, the taste was mellow and pairs well with stronger flavors for a seamless taste experience. My verdict is that is stands up well to store-bought canola-based mayo and it's vegan-friendly and gluten-free too, made from expeller-pressed oil and fortified with Omega 3.

Note: I received complimentary samples of the Nayonaise for consideration. The opinions expressed here are my own and I am receiving no compensation for writing this post.

Creamy Herbed Potato and Green Pea Salad

Recipe by Lisa Turner Published on May 22, 2013 Simple and refreshing salad of steamed baby potatoes and green peas tossed in a creamy mayonnaise and mustard dressing Print this recipe Salad: 1 1/2 lb (675 g) baby potatoes, scrubbed 1 cup green peas, frozen or fresh 1 tablespoon fresh mint, finely chopped 1 tablespoon fresh chives, finely chopped 1 1/2 tablespoons fresh parsley, finely chopped a few sprinkles of fresh or dried dill Dressing: 1/2 cup mayonnaise (vegan or regular) 1 teaspoon Dijon mustard (preferably coarse-grained) juice from 1 small lemon (2 tablespoons) fresh cracked black pepper and sea salt to taste Instructions: Begin by preparing the potatoes. Steam or boil the potatoes until tender, about 20 minutes. Set aside to cool. Meanwhile, boil the green peas for 5 minutes, then drain and set aside. To prepare the dressing, whisk together the mayonnaise, mustard, lemon juice and black pepper and salt to taste. Once the potatoes have cooled, cut in half or into bite-size pieces and transfer to a medium bowl. Add the peas and chopped herbs. Pour the dressing over the potatoes and peas and gently toss. Test for seasoning, and serve sprinkled with a bit of fresh or dried dill. Makes 4 servings

More potato salads you are sure to enjoy from Lisa's Kitchen:
Warm Baby Potato and Asparagus Salad
Potato Radish Salad
Mexican-Style Potato Salad with Avocado and Jalapeño
Potato Salad with Blue Cheese Dressing

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