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.
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, 3–5 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.
% Daily Value*
Total Fat 8g 12%
Saturated Fat 1g 5%
Cholesterol 1mg 0%
Sodium 328mg 13%
Carbs 24g 8%
*Percent Daily Values are based on a 2,000 calorie diet.