Potato and Green Pea Salad
I definitely think my mom passed on her great passion for potatoes to me! There are so many ways to prepare them and here I have the perfect potato salad recipe for spring with peas, caramelized shallots and a simple old fashioned mustard dressing!
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- Preparation time: 20 minutes
- Cooking time: 15 minutes
- Servings: 4
Ingredients
Dressing
- 1/4 cup (60 mL) olive oil
- 3 tablespoons (45 mL) white wine vinegar
- 1 tablespoons (15 mL) old fashioned mustard
- 2 teaspoons (10 mL) maple syrup
- 3/4 teaspoon (3.75 mL) salt
- Pepper, to taste
Caramelized shallots
- 2 tablespoons (30 mL) olive oil
- 1 cup (250 mL) finely chopped shallots
- 1 garlic clove, chopped
- 1 teaspoon (5 mL) crushed fennel seeds
- 1/2 teaspoon (2.5 mL) crushed coriander seeds
- 1/4 teaspoon (1.25 mL) chili flakes
- 1/4 teaspoon (1.25 mL) salt
Salad
- 680 g cooked baby potatoes
- 2 cups (500 mL) frozen peas, thawed
- 1 green apple, chopped
- 1 cup (250 mL) basil leaves
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Preparation
Dressing
- In a small bowl, combine all dressing ingredients.
Caramelized shallots
- In a non-stick skillet, heat oil over medium-high heat and cook shallots for 5 minutes, stirring often. Add garlic, fennel seeds, coriander seeds and hot pepper flakes and cook for another 2 minutes, stirring often. Reserve.
Salad
- In a large bowl, toss all salad ingredients with dressing and caramelized shallots.
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