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Crushed New Potatoes and Pea Salad with Mustard Seed Dressing
Side Dishes
Crushed New Potatoes and Pea Salad with Mustard Seed Dressing
Spring brings peas and new potatoes to mind — and this side dish of crushed new potatoes with peas that are earthy, sweet, and spiced with mustard makes the perfect addition to an Easter dinner menu or just a regular ol' weeknight dinner.
Shelled fresh peas are delicious, but sometimes hard to come across. Frozen peas, thawed, make a great substitute.
Instructions
Place potatoes in a large pot of salted water; bring to a boil and cook until almost tender, about 20 minutes. Drop in peas and cook until tender, 3–5minutes; drain well. Transfer warm potatoes and peas to a large bowl and gently crush the potatoes (they should remain almost whole).
Meanwhile, toast mustard seeds in a small, dry skillet, until they just begin to pop, about 1 minute; transfer to a bowl.
Whisk in yogurt, Dijon, shallots, salt, and pepper. Add dressing and olive oil to bowl with potatoes and peas; toss to combine.
Stir in mint or chives; taste and adjust seasoning, if necessary. Serve salad warm.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per serving
Calories: 180
% Daily Value*
Total Fat 8g 12%
Saturated Fat 1g 5%
Cholesterol 1mg 0%
Sodium 328mg 13%
% Daily Value*
Carbs 24g 8%
Protein 4g
*Percent Daily Values are based on a 2,000 calorie diet.
