POTATO SALAD WITH PEAS
Provided by Food Network Kitchen
Time 30m
Number Of Ingredients 0
Steps:
- Put 2 pounds chopped red-skinned potatoes in a pot, cover with water by 2 inches and add salt. Bring to a boil and simmer until tender. Transfer the potatoes to a bowl using a slotted spoon; sprinkle with salt and 2 tablespoons cider vinegar. Boil 10 ounces frozen peas in the same pot until just tender. Drain, rinse and add to the potatoes. Whisk 3/4 cup each mayonnaise and sour cream, and 1/2 cup each chopped chives and dill. Toss with the potatoes and peas; season with salt and pepper.
MINTED POTATO SALAD
Using yogurt makes this a healthy potato salad perfect for summer
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Side dish, Supper, Vegetable
Time 25m
Number Of Ingredients 7
Steps:
- Boil the potatoes for 15 mins or until, tender, then drain and cool. Stir together the garlic, yogurt, vinegar and sugar with some seasoning, to make the dressing. Can be made to this stage up to a day ahead.
- To serve, mix most of the spring onions and mint into the dressing, then pour it over the potatoes. Stir gently, taking care not to break the potatoes up. Scatter with the rest of the spring onions and mint to serve.
Nutrition Facts : Calories 140 calories, Fat 1 grams fat, Carbohydrate 30 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.11 milligram of sodium
POTATO NESTS WITH PEAS, HAM AND CREAM CHEESE
This elegant appetizer comes together easily with simple, time-saving ingredients. Frozen hash browns are pressed into mini muffin tins and baked into crispy nests filled with ham, lemony cream cheese, and peas. Serve them at your Easter dinner or spring cocktail party.
Provided by Food Network Kitchen
Categories appetizer
Time 1h5m
Yield 36 nests
Number Of Ingredients 10
Steps:
- Position two racks in the top and bottom thirds of the oven and preheat to 425 degrees F. Spray a 12-cup and a 24-cup mini muffin tin with cooking spray and set aside.
- Cut the ham into small matchsticks similar in size to the hash browns. Set aside and reserve 1/3 cup of the ham. Mix the remaining ham, hash browns, 1 teaspoon salt and some pepper in a large bowl. Divide the mixture evenly among the sprayed cups, using about 1 rounded tablespoon each. Press the mixture in a thin layer across the bottom and up the sides of each cup to make a nest, leaving the edges uneven and jagged.
- Bake, rotating the pans halfway through, until the nests are dark brown around the tips and golden and crisp on the outside, about 25 minutes.
- Meanwhile, beat the cream cheese, lemon zest, milk 1/2 teaspoon salt, and some pepper together in a medium bowl with an electric mixer on medium-high speed. Scrape the mixture into a resealable plastic bag, cut off the tip and set aside.
- When the nests are ready, remove them from the oven and let sit until they are cool enough to handle, about 10 minutes. Carefully lift the nests out of the tins using a small offset spatula or butter knife and transfer to a cookie sheet. Pipe the filling evenly among the nests. This may be done ahead; the nests can be set aside at room temperature until ready to serve, up to two hours.
- When ready to serve, heat the filled nests until the cream cheese is warm and the potatoes are crisp, about 7 minutes. Meanwhile, bring a small pot of water to a boil. Add the frozen peas and cook until they are warm but not shriveled, 5 to 6 minutes. Drain the peas in a colander, shaking to remove excess water.
- Transfer the nests to a serving platter. Top each with 1/4 teaspoon of the reserved ham, 3 peas and about 1/4 teaspoon chopped chives. Sprinkle with paprika and serve immediately.
POTATO SALAD WITH PEAS & MINT
Snatched this up from www.Chow.com as the garden is full of mint & peas right now. I have a friend who has fingerling potatoes already (intrepid gardener) so we'll have to have a get together & try this out. I think I'll opt for either peppermint or lime mint rather than spearmint. Header on recipe suggested bring to near room temp before serving & stir in a few spoonfuls more of cream if it got stiff while in the fridge.
Provided by Busters friend
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place potatoes in a large pot filled with heavily salted water and bring to a boil over high heat. Once water boils, reduce heat to medium and simmer until a knife can easily be inserted into potatoes, about 30 minutes. Drain potatoes and set aside until cool enough to handle.
- Meanwhile, cook bacon in a large frying pan or cast iron skillet until well browned and crispy, about 10 minutes. Using a slotted spoon, transfer bacon to a paper-towel-lined plate.
- Return the pan, with the bacon fat, to the stove over medium heat and add the shallot. Season well with salt and freshly ground black pepper and cook until softened, about 3 minutes.
- Add peas and cook until tender, about 3 to 4 minutes. Remove from heat and transfer to a large bowl to cool. Once potatoes are cool, cut into large dice and add to pea mixture. Add sour cream, mint, heavy cream, and reserved bacon and fold until potatoes are well coated. Taste and adjust seasoning as needed.
- Serve at room temperature or, if making in advance, place in the refrigerator. When ready to serve, bring potato salad to room temperature and fold in a few extra tablespoons of cream.
Nutrition Facts : Calories 559.4, Fat 23.1, SaturatedFat 10.4, Cholesterol 59.2, Sodium 698.5, Carbohydrate 63.6, Fiber 12.9, Sugar 12, Protein 25.4
LEMON POTATO SALAD WITH MINT
This light and refreshing potato salad is the antithesis of the usual, creamy, mayonnaise-based recipes. The mint and scallion add a bright, herbal flavor while the sprinkle of chile lends a kick. Make this the morning you plan to serve it and let it marinate at room temperature all day long. Or refrigerate for longer storage but be sure to bring it to room temperature before serving. Other herbs like cilantro, parsley, tarragon and sage can be substituted for the mint; adjust the quantity to taste.
Provided by Melissa Clark
Categories lunch, salads and dressings, side dish
Time 45m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Place whole unpeeled potatoes in a large pot with enough salted water to cover by 1 inch. Bring to a boil over medium-high heat and cook until potatoes are just tender, 15 to 25 minutes depending upon size. Drain and cut potatoes into 1 1/2-inch chunks as soon as you can handle them.
- In a bowl, whisk together lemon juice, salt and olive oil.
- Transfer hot potatoes to a large bowl and toss with dressing, scallions, mint and Turkish pepper. Let cool to room temperature, or refrigerate until ready to use. Just before serving, top with additional lemon juice, scallions, mint and Turkish pepper.
Nutrition Facts : @context http, Calories 212, UnsaturatedFat 11 grams, Carbohydrate 21 grams, Fat 14 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 333 milligrams, Sugar 1 gram
PEA, PANCETTA & POTATO SALAD
A little pancetta goes a long way in this vibrant, summer side dish
Provided by Good Food team
Categories Dinner, Side dish
Time 15m
Yield Serves 6
Number Of Ingredients 5
Steps:
- Cook the potatoes in a large pan of boiling salted water for 8 mins, or until tender, adding the peas for the final min of cooking. Drain.
- Meanwhile, fry the pancetta in a frying pan until crisp. Remove from the heat and add the lemon juice and some seasoning. Throw the potatoes, peas, basil and mint into the pan and stir together. Just as good served hot or cool.
Nutrition Facts : Calories 203 calories, Fat 7 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 10 grams protein, Sodium 1.23 milligram of sodium
POTATOES, PEAS, AND MINT
Baby potatoes get a coating of mashed peas and mint that brings out their inner earthiness.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 6
Steps:
- Cook potatoes in a pot of boiling water until easily pierced with a fork, 11 to 14 minutes; drain. Halve potatoes. Meanwhile, simmer peas in a saucepan of water until tender, about 4 minutes; drain, reserving 1/4 cup cooking liquid. Crush peas with 1 tablespoon olive oil and 2 tablespoons reserved cooking liquid using a fork. Gradually stir in remaining 2 tablespoons cooking liquid until mixture is thick and chunky. Toss potatoes with pea mixture, mint, salt, and some pepper. Drizzle with additional tablespoon oil.
Nutrition Facts : Calories 145 g, Fat 4 g, Fiber 4 g, Protein 4 g, Sodium 231 g
More about "potato salad with peas mint food"
SNAP PEA & POTATO SALAD WITH MINT AND HONEY
From cuisineathome.com
POTATO SALAD RECIPE WITH EGGS AND PEAS - THE SPRUCE EATS
From thespruceeats.com
POTATO SALAD WITH PEAS AND TARRAGON | FEASTING AT HOME
From feastingathome.com
THE BEST POTATO SALAD RECIPE - SPEND WITH PENNIES
From spendwithpennies.com
ASPARAGUS POTATO SALAD WITH PEAS | CROWDED KITCHEN
From crowdedkitchen.com
EASY POTATO SALAD WITH PEAS AND MINT - IT'S NOT …
From itsnotcomplicatedrecipes.com
5/5 (65)Total Time 50 minsCategory Salad, Side DishCalories 267 per serving
- For even cooking, start the potatoes in a saucepan of lightly salted, cold water, ensuring that they are completely submerged. Bring to the boil and cook for 15 to 20 minutes or until tender, then drain in a colander. Set aside to cool. – see Note 4
- Add some fresh water to the same saucepan, add some salt, bring to the boil and add the peas. Bring water back to the boil, drain, then add the peas to a bowl of iced water to cool them quickly and maintain the green colour. Drain when cool.
- Mix together the mayonnaise, yogurt, mint, lemon zest, honey and spring onions to make the dressing.
SKINNY RED POTATO SALAD RECIPE - COOKIN' CANUCK
From cookincanuck.com
JAMIE'S CRISPY POTATO AND EGG SALAD | TESCO REAL FOOD
From realfood.tesco.com
20 PEA RECIPES THAT MAKE TASTY MEALS - INSANELY GOOD
From insanelygoodrecipes.com
POTATO, PEA AND MINT SALAD | MARION'S KITCHEN
From marionskitchen.com
12 VEGETARIAN EASTER DINNER IDEAS | THE WIMPY VEGETARIAN
From thewimpyvegetarian.com
VEGAN POTATO SALAD WITH PEA PURéE AND MINT PESTO
From organicauthority.com
POTATO, MINT, PEA AND BROAD BEAN SALAD - DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
RECIPE DETAIL PAGE | LCBO - ENGLISH
From lcbo.com
70 BEST RED POTATO RECIPES - PARADE: ENTERTAINMENT, RECIPES, …
From parade.com
BABY POTATO SALAD WITH PEAS, MINT & RICOTTA | CLEAN COOKOUT RECIPES
From cleaneatingmag.com
NEW POTATO AND PEA SALAD WITH MUSTARD AND MINT - FOOD52
From food52.com
CREAMY POTATO SALAD WITH PEAS - BITE ON THE SIDE
From biteontheside.com
SPRING PEA SALAD WITH CRUNCHY NUT TOPPING - WYSE GUIDE
From wyseguide.com
MINTY POTATO AND PEA SALAD RECIPE - GOURMET TRAVELLER
From gourmettraveller.com.au
27 SOUTHERN SALAD RECIPES THAT DON'T INCLUDE ANY LETTUCE AT ALL
From yahoo.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love