Potato Salad with Peas and Tarragon
Ingredients
-
1
lb
fingerling potatoes (or new potato)
-
2
cups
fresh English peas
-
½
cup
chopped celery
-
1
cup
Italian parsley, chopped
-
¼
cup
tarragon leaves, chopped
-
4
pieces
scallions, chopped
-
1
clove
garlic, finely minced (optional)
-
⅓
cup
olive oil
-
1
piece
lemon (zest and juice)
-
½
tsp
salt
-
½
tsp
pepper
-
1
tbsp
whole grain mustard
-
1
tbsp
capers
Instructions
- Blanch the potatoes in salted water for about 20 minutes until fork-tender.
- Add the peas to the pot and blanch for an additional 1-2 minutes.
- Drain and rinse the potatoes and peas with cold water.
- Slice the cooled potatoes in half and place them in a large bowl with the peas.
- Add chopped celery, scallions, garlic, parsley, tarragon, capers, whole grain mustard, and lemon zest to the bowl.
- Pour in the olive oil and lemon juice, then season with salt and pepper.
- Gently stir to combine and adjust seasoning to taste.
Nutrition Facts (estimated)
Servings
6
Calories
219
Total fat
12.9g
Total carbohydrates
22.7g
Total protein
4.9g
Sodium
313.4mg
Cholesterol
0mg
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