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Pea & New Potato Salad (Nye kartofler og Ærte Salat)

Pea & New Potato Salad (Nye kartofler og Ærte Salat)
This Recipe Is:

WebMD Recipe from EatingWell.com

Very fresh produce is the key to this easy side dish: walnut-size new potatoes, fresh peas, scallions and sweet, early-summer radishes. Danes insist on the freshest, newest potatoes possible (those from Bjäre peninsula of Skåne, in southern Sweden, are coveted with cultlike devotion). Look for them in farmers’ markets in spring and early summer.

Ingredients
Prep: 35 minutes | Total Time: 35 minutes
  • 2 pounds
    new or baby potatoes, scrubbed and trimmed, halved if larger than walnuts
  • 2 teaspoons
    extra-virgin olive oil, or canola oil
  • 1 bunch
    scallions, white parts only, finely chopped
  • 2 cups
    shelled fresh peas, (about 3 pounds unshelled) or frozen peas (thawed)
  • 1/4 cup
    water
  • 1 1/2 cups
    thinly sliced small radishes
  • 1 tablespoon
    butter
  • 2 tablespoons
    finely chopped fresh herbs, such as parsley, chervil and/or savory
  • 1/2 teaspoon
    salt
  • 1/4 teaspoon
    freshly ground pepper
Instructions
  1. Place a steamer basket in a large saucepan, add 1 inch of water and bring to a boil. Put potatoes in the basket and steam until barely tender when pierced with a skewer, 15 to 20 minutes, depending on size.
  2. Meanwhile, heat oil in a large nonstick skillet over medium heat. Add scallion whites and cook, stirring constantly, until translucent, about 2 minutes. Add peas and water; cook, stirring occasionally, until the peas are just softened, about 3 minutes. Add radishes and butter; cook, stirring, until the radishes are softened, 2 to 3 minutes. Gently stir in the steamed potatoes, herbs, salt and pepper. Serve warm.

 

Nutritional Information

Makes: 8 servings, about 1 cup each
  • Calories138
  • Fat3 g
    • Saturated fat1 g
  • Cholesterol4 g
  • Carbohydrates25 g
    • Dietary fiber4 g
  • Protein4 g
  • Sodium166 g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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