This tangy potato salad is delicious served warm, cold or at room temperature. It is delightfully different, with a vinegar, mustard dressing and fresh herbs it really captures the flavors of Spring. Perfect for those Spring time holidays but, it can still be enjoyed all summer long.
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Little new red petite potatoes work well in this salad. No need to peel which is a time saver.
They can be quickly steamed on the stove top just until tender.
Add frozen peas during the last minute of steaming – being careful not to over steam them so they keep that vibrant green color. I use a simple SS steamer basket in a pan on the stove.
Transfer peas and potatoes to a bowl.
Fresh tarragon, parsley, basil and chives, make this salad burst with flavor and color.
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A simple dressing made with white wine vinegar or rice vinegar and Dijon mustard is all it needs.
Serve this salad warm, cold or room temperature. It is tangy and so fresh tasting.
I don’t have any substitutions for this recipe. It is simple and basic ingredients that go so well together.
This is a fun and playful flatware set.
Tangy Potato & Pea Salad
Ingredients
Method
- Steam or boil the potatoes until fork tender, but not falling apart. During the last one minute of cooking the potatoes add the peas and cook for only one minute so they retain their brilliant color. Transfer to a serving dish.
- In a small bowl blend the vinegar and Dijon mustard, using a small wish, until smooth. Add the rest of the ingredients and blend well. Taste and make any adjustments necessary.
- Pour dressing over potatoes and peas, stir gently to combine.
- Serve warm. cold or at room temperature. Store leftovers in the fridge.
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Very Good
I am so glad you liked it Debra!