Lemony Zest :: Kim Lewandowski

Archive for June 13th, 2009

This is one of my favorite potato salads to make – it’s delicious and good for you, and one of the main ingredients came from our own garden: the peas.

Ever since we started a vegetable garden many years ago, we’ve been growing peas. Dan especially likes them – in fact, he’ll eat them raw right out of the garden! But this year, they were especially prolific, so he got some, I got some, and there’s lots more in the freezer for later We planted both snow peas and sugar snap peas this year, and they both did great.

Peas in the garden

So to go along with a grilled dinner, I made this potato salad with peas and roasted red peppers, a take on this recipe from Rachael Ray. I changed the dressing for this one, and it was excellent

Potato Salad with Peas and Peppers

2 1/2 pounds white thin skin potatoes, peeled and diced
2 tablespoons red-wine vinegar

1/2 cup reduced-fat mayonnaise
1 tsp. Dijon mustard
1/2 cup chopped celery
2 tbsp. snipped chives
1/4 cup chopped parsley, plus 2 tbsp.
Salt and pepper

1 (6-ounce) jar, roasted red peppers, drained and chopped
1 cup frozen sweet peas

Put potatoes into the cold water and bring to a boil, sprinkle with 2 tsp. salt, and boil for 10-12 minutes or until tender; drain. Meanwhile, in a small bowl, mix together mayonnaise, celery, herbs, and salt and pepper to taste. Set aside.

Put drained potatoes into a large bowl and sprinkle with vinegar. Allow to cool for a few minutes, then carefully mix in the dressing. Add the peppers and peas and mix, being careful not to break up potatoes. Chill until ready to serve; garnish with reserved parsley.

This is my contribution to Grow Your Own, the food blogging event that celebrates growing and eating our own food. It was created by Andrea of Andrea’s Recipes and is hosted this month by Zora of gardenopolis.