The calm methodical pace of shelling fresh garden peas is an essential part of the rhythm of summer life in southern Ontario, and has been since I was a little girl. Back then, of course, the process was a little less methodical and took place entirely in my parents' garden, with the results ending up straight into my mouth without any detours to the kitchen.
Nowadays I'm a little more patient, and while I still love to snack on the sweet green peas as I shell, there's usually enough left over to add a little cool color and crunch to a warm summer salad. In this recipe, freshly steamed baby potatoes would be delicious even on their own with this bold white wine and mustard dressing, but garden peas add just the right flavor and texture to make this a big hit with anyone.
|Warm Baby Potato and Pea Salad|
|Recipe by Lisa Turner|
Adapted from Eating Well
Published on July 15, 2011
Simple salad of warm freshly steamed baby potatoes and garden peas tossed with a bold white wine, mustard, lemon and dill dressing
Other potato salads you may enjoy:
Potato Radish Salad
Mexican-Style Potato Salad with Avocado and Jalapeño
Potato Salad with Blue Cheese Dressing