Potato Pea Salad
By Audrey Plant
Ingredients
2 pounds red skin potatoes, quartered
¼ cup whole grain mustard
2 tablespoons extra virgin olive oil
2 teaspoons kosher salt
1 teaspoon pepper
2 tablespoons honey
1 bunch green onions (about 1 cup), diced ⅛ inch wide
16 ounces frozen peas
Instructions
Bring a large pot filled with cold water and potatoes. Bring to boil on medium-high, cook for 15 - 18 minutes until potatoes are fork-tender and soft.
Remove from heat and drain, place cooked potatoes in a large mixing bowl. Cool completely for 30-45 minutes.
In a small bowl, whisk mustard, olive oil, salt, pepper, and honey together until well-combined.
Pour dressing over cooled potatoes. Add diced green onions and fold until combined.
Fold in frozen peas and chill in the refrigerator for 1 to 2 hours prior to serving.
Notes:
Preference: If you plan on serving this salad to a crowd, make the day of so that the peas stay bright green. The acid in the mustard will turn them a slightly muted green the longer they sit. Or you can defrost the peas and mix in right before serving.
Salad can be refrigerated for up to 4 days.
