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.

This recipe is reprinted from Favorite Recipes from Melissa Clark's Kitchen by Melissa Clark.


4 servings

Total Time

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Test Kitchen Tip

Shelled fresh peas are delicious, but sometimes hard to come across. Frozen peas, thawed, make a great substitute.


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, 35 minutes; 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.

Nutritional Facts

Nutritional Facts

Per serving

Calories: 180

% Daily Value*

Total Fat 8g 12%

Saturated Fat 1g 5%

Cholesterol 1mg 0%

Sodium 328mg 13%

Carbs 24g 8%

Protein 4g

*Percent Daily Values are based on a 2,000 calorie diet.

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