POTATO, SNAP PEA, AND PEA-TENDRIL SALAD
The peas and dressed potatoes can be cooked two days ahead and refrigerated until ready to serve. Bring them to room temperature, then toss them with the pea tendrils, mint, bacon, and dressing just before serving. The seasoned rice vinegar tossed with minced shallot is Lost Kitchen chef/owner Erin French's signature flavor; she loves it in salads of all kinds.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 1h25m
Yield Serves 6 to 8
Number Of Ingredients 10
Steps:
- Cook bacon in a skillet over medium-high until crisp, 7 to 9 minutes. Drain on paper towels; cut crosswise into 1/2-inch pieces.
- In a bowl, combine shallot and vinegar; let stand 15 minutes. Whisk in oil and 2 tablespoons mint; season with coarse salt and pepper.
- Bring a large pot of water to a boil. Add 1 tablespoon coarse salt and snap peas. Return to a boil, then cook just until tender, about 45 seconds. Using a slotted spoon, transfer to a colander and run under cold water; drain well and slice crosswise on the bias.
- Add potatoes to boiling water; return to a boil, then reduce heat and vigorously simmer until tender, 12 to 14 minutes. Drain; toss potatoes with 3 tablespoons dressing. Spread on a baking sheet and let cool completely, about 30 minutes.
- In a bowl, toss together potatoes, peas, pea tendrils and flowers, remaining 4 tablespoons mint, and bacon, then toss with about 1/4 cup dressing. Serve, garnished with tiny mint leaves and sprinkled with flaky salt.
PURPLE POTATOES WITH SUGAR SNAP PEAS AND MINT
Steps:
- In a saucepan cover potatoes with water by 1 inch and simmer until tender, 15 to 20 minutes.
- Transfer potatoes with a slotted spoon to a colander to drain and cool 10 minutes.
- Return water in pan to a boil and blanch snap peas until crisp-tender, 1 - 2 minutes. Place snap peas in colander and refresh under cold water. Drain snap peas and pat dry with paper towels.
- Cut potatoes lengthwise into quarters. In a bowl toss together potatoes, snap peas, green onion, vinegar, oil, mint, and salt and pepper to taste.
SUGAR SNAP POTATO SALAD
The Okay family is proud to use their harvest for meals, Gerri shares her delightful recipe for Sugar Snap Potato Salad. "This pretty and refreshing salad is easy to fix and fun to serve," Gerri shares.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Cook potatoes in boiling water until tender, about 12 minutes. Rinse with cold water and drain. Place the potatoes in a large bowl; add peas and onion. , In a small bowl, combine the remaining ingredients. Pour over potato mixture and gently toss to coat. Cover and refrigerate for at least 1 hour.
Nutrition Facts : Calories 84 calories, Fat 3g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 253mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
POTATO SALAD WITH GREEN SUGAR SNAP PEAS
Provided by Pierre Franey
Categories easy, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Trim off ends of snap peas and remove strings.
- In a saucepan, add snap peas and cover with water. Add salt, bring to a boil and cook for 3 to 4 minutes until crisp and tender. Drain.
- Place potatoes in a saucepan. Add water to cover and salt. Bring to a boil, simmer for 20 minutes or until potatoes are tender. Do not overcook. Drain. The salad should be made while potatoes are still warm.
- Peel potatoes and cut them into 1/4-inch slices. Leave skins on if desired. Place slices in a bowl and add snap peas. Add vinegar, oil, shallots, garlic, chervil, salt and pepper. Toss and blend well. Serve immediately.
Nutrition Facts : @context http, Calories 223, UnsaturatedFat 13 grams, Carbohydrate 21 grams, Fat 14 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 408 milligrams, Sugar 4 grams, TransFat 0 grams
MINTED SUGAR SNAP PEA SALAD
Spring fever will hit instantly when you sample this lovely salad. A chopped shallot, mustard and honey complement the minty peas, and goat cheese ties the salad together.-Darlene Morris, Franklinton, Louisiana
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, bring 2 quarts water to a boil. Add peas; cook, uncovered, 2-3 minutes or just until crisp-tender. Drain and immediately place in ice water. Drain and pat dry. Cut in half crosswise; place in a large bowl. Sprinkle with goat cheese., In a small bowl, whisk dressing ingredients. Pour over pea mixture; toss to coat.
Nutrition Facts : Calories 197 calories, Fat 12g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 368mg sodium, Carbohydrate 16g carbohydrate (8g sugars, Fiber 5g fiber), Protein 7g protein. Diabetic Exchanges
POTATO & SUGAR SNAP PEA SALAD
If you like potatoe, snap peas, and green peas, here is a salad you will love! Adapted from Woman's Day magazine.
Provided by Sharon123
Categories Potato
Time 25m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Cook the potatoes in water to cover 12-15 minutes, until tender. Drain, then toss in a bowl with vegetable broth. Cover and refrigerate at least 2 hours or until chilled.
- Meanwhile bring 2 quarts of water to a boil and prepare a bowl of ice water. Add snap peas and green peas to boiling water, return to a boil and cook 1 minute or until snap peas turn bright green. Drain, then submerge in ice water to stop cooking and cool. Drain and refrigerate.
- Dressing:.
- Whisk ingredients except oil in a small bowl until blended. Gradually add oil, whisking constantly until thickened. Cover and refrigerate.
- To serve:
- Put potatoes (with broth), snap peas, green peas, onion, radishes and parsley in a serving bowl. Whisk Mustard Dressing to recombine, add to bowl, and toss to mix and coat. Enjoy!
Nutrition Facts : Calories 232.4, Fat 9.5, SaturatedFat 1.4, Cholesterol 0.1, Sodium 589.8, Carbohydrate 33.4, Fiber 5.9, Sugar 5, Protein 5.3
SHRIMP, SUGAR-SNAP PEA AND POTATO SALAD WITH MINT AND PECORINO
This recipe breaks the taboo of combining seafood and cheese. This salad of blanched shrimp, new potatoes and crisp disks of sugar-snap peas is perfectly adequate. It is vibrant from fresh mint, tangy from red-wine vinegar and mustard in the vinaigrette, sweet from the shrimp and earthy from the potatoes, but a few shards of young pecorino add the saline funk that brings this dish together. The cheese will practically melt into the salad, adding a glossy complexity. (Another young, semifirm sheep's milk cheese would work. So would aged pecorino, but use less since it's saltier. )
Provided by Melissa Clark
Categories weekday, salads and dressings
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Trim and string the peas, then thinly slice them crosswise. Place them in a large bowl. In a small bowl, whisk together the mustard, vinegar, 1/4 teaspoon salt, and pepper to taste. Slowly whisk in the oil.
- Bring a large pot of salted water to a boil. Cook the potatoes until tender, about 15 minutes. Transfer with a slotted spoon to a cutting board. Add the shrimp to the pot and cook until opaque, 2 minutes. Transfer with a slotted spoon to the bowl of peas.
- While the potatoes are warm, slice them into 1/2-inch rounds, and place them in a small bowl. Gently toss them with 1/2 cup of the vinaigrette, 1 teaspoon salt, and 3/4 teaspoon pepper. Spread them on a large platter to cool.
- When the shrimp are cool, toss with the peas and remaining vinaigrette. Spoon the mixture over the potatoes. Tear the mint leaves, and scatter the pieces over the salad. Sprinkle with cheese and pepper. Drizzle with oil and add a little vinegar to taste, if needed.
Nutrition Facts : @context http, Calories 396, UnsaturatedFat 17 grams, Carbohydrate 21 grams, Fat 24 grams, Fiber 4 grams, Protein 24 grams, SaturatedFat 6 grams, Sodium 945 milligrams, Sugar 3 grams, TransFat 0 grams
SUGAR SNAP PEA SALAD WITH (CRISPY PROSCIUTTO AND) MINT
Via The Associated Press and Anne Burrell of Food Network. The pancetta is optional and the salad is quite delicious without it.
Provided by COOKGIRl
Categories Vegetable
Time 24m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- To blanch the peas, bring a large pot of well-salted water to a boil. Prepare a large bowl of well-salted ice water and set it nearby.
- Add the peas to the boiling water, let the water return to a boil, then cook for 2 more minutes. Remove the peas from the boiling water and immediately plunge them into the ice water. When the peas are cold, drain them and lay on paper towels to dry.
- Cut the peas in half lengthwise, then set aside.
- Coat a medium saute pan with olive oil, then add the garlic and red pepper flakes. Set the pan over medium heat and cook for 2 to 3 minutes. Remove the garlic with a slotted spoon and set aside.
- Add the prosciutto and cook for 3 to 4 minutes, or until crispy. Add the red wine vinegar. Turn off the heat.
- In a large bowl, combine the arugula, snap peas, onion and garlic.
- Scatter the crispy prosciutto on top and any juices from the pan.
- Add the pecorino and mint.
- Garnish with cracked black pepper.
Nutrition Facts : Calories 49.8, Fat 0.4, SaturatedFat 0.1, Sodium 5.5, Carbohydrate 10.4, Fiber 4, Sugar 2.4, Protein 2.6
POTATO SALAD WITH MINT AND PEAS
Categories Salad Potato Side Vegetarian Quick & Easy Mint Pea Summer Vegan Gourmet Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 side-dish servings
Number Of Ingredients 8
Steps:
- Cover potatoes with cold salted water in a 3-quart saucepan, then simmer, covered, until tender, 10 to 15 minutes.
- While potatoes are cooking, whisk together vinegar, shallot, salt, and pepper in a large serving bowl.
- Drain potatoes and halve or quarter if desired. Add to vinegar mixture while warm and toss to coat. Add oil, peas, and mint and toss to combine. Season with salt and pepper and serve warm or at room temperature.
PURPLE POTATO, SUGAR SNAP PEA, AND MINT SALAD
Categories Salad Herb Potato Vegetable Side Picnic Vegetarian Quick & Easy Wheat/Gluten-Free Mint Summer Healthy Vegan Sugar Snap Pea Gourmet Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 2 Servings
Number Of Ingredients 5
Steps:
- In a small heavy saucepan cover potatoes with cold salted water by 1 inch and simmer until tender, 15 to 20 minutes.
- Transfer potatoes with a slotted spoon to a colander to drain and cool 10 minutes. Return water in pan to a boil and blanch snap peas until crisp-tender, about 1 minute. In a colander drain snap peas and refresh under cold water. Drain snap peas and pat dry with paper towels.
- Cut potatoes lengthwise into quarters. In a bowl toss together potatoes, snap peas, vinegar, oil, mint, and salt and pepper to taste.
PURPLE POTATO SALAD
Provided by Tyler Florence
Categories side-dish
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Bring a pot of salted water to a boil. Boil the potatoes until fork tender but not mushy, about 20 minutes. Drain, then rinse in cold water, and cut in quarters. Place the warm potatoes in a large bowl and toss with onion, celery, dill, and parsley. In another bowl, stir together mayonnaise, mustard, celery seed, cayenne, vinegar, and lemon. Check seasoning. Add the dressing to the vegetable mixture. Toss gently to coat taking care not to mash the potatoes. Season with salt and pepper.
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CAESAR POTATO SALAD WITH SUGAR SNAP PEAS - BON APPETIT
From bonappetit.com
3.9/5 (9)Estimated Reading Time 1 minServings 6-8Total Time 30 mins
- Steam potatoes on steamer rack set in large pot over boiling water until almost tender, about 10 minutes. Add sugar snap peas and steam until peas are crisp-tender and potatoes are just tender, about 1 minute longer. Transfer vegetables to large bowl. Cool slightly. Add radishes and onion.
- Whisk next 4 ingredients in small bowl to blend. Whisk in Parmesan. Season dressing with salt and generous amount of pepper. Add dressing to potato mixture; toss to coat. Season with more salt and pepper, if desired. Serve warm or at room temperature.
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SUGAR SNAP PEA SALAD RECIPE - IVAN CONILL | FOOD & WINE
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- Whisk together oil, Chardonnay vinegar, lemon zest and juice, shallot, and honey in a large bowl.
- Thinly slice snap peas lengthwise (about 4 slices each). Add snap peas, chicken, ricotta, and onion to dressing in bowl. Tear mint leaves directly into bowl. Sprinkle with salt and pepper. Stir salad until well combined. Sprinkle with almonds.
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- In a large saucepan of boiling water, cook the potatoes until tender, about 20 minutes. Drain and cool slightly. Peel and slice 1/4 inch thick.
- Meanwhile, in a large skillet, heat 3 tablespoons of the olive oil. Add the red onion and scallions and cook over moderate heat, stirring occasionally, until softened and golden, about 10 minutes.
- In a small bowl, whisk the remaining 3 tablespoons of olive oil with the mustard and lemon juice. Add the dressing to the skillet along with the potatoes, pickles and snap peas and season with salt and pepper. Cook over moderately low heat, tossing, until just warmed through, then serve.
POTATO SALAD WITH PEAS AND MINT RECIPE - CHOWHOUND
From chowhound.com
Cuisine Comfort FoodTotal Time 50 minsCategory Side DishCalories 420 per serving
- Place the potatoes in a large pot filled with heavily salted water and bring to a boil over high heat.
- Once the water boils, reduce the heat to medium and simmer until a knife can easily be inserted into the potatoes, about 10 to 15 minutes.
- Meanwhile, cook the bacon in a large frying pan or cast-iron skillet until well browned and crispy, about 10 minutes.
POTATO SALAD WITH PEAS AND MINT - IT'S NOT COMPLICATED RECIPES
From itsnotcomplicatedrecipes.com
Ratings 48Category Salad, Side DishCuisine MediterraneanTotal Time 50 mins
- 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.
PARTY POTATO SALAD WITH SUGAR SNAP PEAS AND SOY YOGURT (EN)
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