Monday, May 10, 2021

Warm New Potato and Pea Salad #BBQ Week

Tender baby potatoes and freshly shelled peas wrapped in a mustard seed dressing.  Perfect side dish at your next BBQ.


Today is the first day of BBQ Week........
Ellen of  Fanily Around the Table and Christie of A Kitchen Hoors Adventures, invited the Festive Foodies to join them in a weeklong BBQ event.  

Each day members will be gathering to share tons of great ideas to help you get ready for the BBQ season.  I will be joining in the fun today, Wednesday and Friday.  Let's take a look at what we are bringing to the table today.......

Monday #BBQWeek Recipes

Appetizers and Drinks

Side Dishes

Main Dishes

Desserts

Be sure to follow our Pinterest board for more summer BBQ ideas. Thank you to Christie from A Kitchen Hoor's Adventures and Ellen from Family Around the Table for hosting the event.

Be sure to follow our Pinterest board for more summer BBQ ideas. Thank you to Christie from A Kitchen Hoor's Adventures and Ellen from Family Around the Table for hosting the event.


This is a quick and easy salad that only takes 30 minutes to put together and is served warm.  I served it up with some Grilled Ham Steaks and it was a wonderful side.

I was only cooking for my family so I made 4 servings however this recipe is easily doubled if you are having a crowd. 

Salads, Potatoes, Peas, Side Dishes, BBQ's, Quick, Easy, Creamy
Salads, Side Dishes, Vegetables, Potatoes
American
Yield: 4 servings
Author: Wendy Klik
New Potato and Pea Salad

New Potato and Pea Salad

Tender baby potatoes and freshly shelled peas wrapped in a mustard seed dressing. Perfect side dish at your next BBQ.
Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

Ingredients

  • 1 lb. new potatoes, I used assorted colors
  • 3/4 c. shelled fresh peas or frozen 
  • 3/4 t. mustard seeds
  • 3 T. plain Greek yogurt
  • 2 t. dijon mustard
  • 1/2 small shallot, minced
  • salt and pepper, to taste
  • 2 T. chopped chives

Instructions

  1. Place potatoes in a large pot of salted water over high heat and bring to a boil.  Cook until almost tender, about 20 minutes.  Add the peas to the potatoes and cook until tender, about another 5 minutes, if using fresh.
  2. While potatoes are boiling, toast the mustard seeds in a small dry skillet over medium heat until they begin to pop.  Transfer to a bowl and whisk in the yogurt, mustard, shallots, salt and pepper.  Set aside.
  3. Drain and transfer potatoes and peas to a large bowl.  Using a wooden spoon gently crush the potatoes into large chunks.  Pour the dressing over the potatoes and peas, add the chives and gently fold together.  Serve immediately.

Notes:

Adapted from a recipe found in Cuisine at Home.

Nutrition Facts

Calories

153.25

Fat (grams)

0.52

Sat. Fat (grams)

0.08

Carbs (grams)

31.88

Fiber (grams)

5.07

Net carbs

26.81

Sugar (grams)

4.55

Protein (grams)

6.45

Sodium (milligrams)

158.49

Cholesterol (grams)

0.53
Created using The Recipes Generator

14 comments:

  1. I love that this salad can be a side or a meal! Using Greek yogurt is a smart alternative to mayo!

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  2. I love pea salads! Combining them with the potatoes sounds even better.

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  3. This is the kind of salad my mom adores. Saving it for our Fourth of July party!

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  4. I love warm potato salads. It sounds great with peas.

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  5. We're counting down to when fresh peas will be available locally,and I love that this uses yogurt instead of mayo!

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  6. Ok this one is definitely going on the list ASAP. Potatoes and peas and that creamy sauce... yummmm

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  7. I never had pea salad with potato. I'll have to try it out since I love potato salad so much.

    ReplyDelete

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