On my trip to the farmer's market this morning I bought three more pounds of English peas for shelling. According to the farmer who grew these particular peas, we're nearing the end of the crop. All the more reason to eat my fill this next week...Pea and Dill Potato Salad (based on Martha Stewart's Dill Potato Salad)
2 pounds new potatoes
2 cups (or more/less to taste) green peas (fresh or frozen)
1 cup sour cream (I used Tofutti sour cream this last time around)
1 teaspoon red wine vinegar
2 tablespoons chopped fresh dill
salt and pepper to taste
1. Cut new potatoes into wedges. Place in large pot of water, boil for about 10-15 minutes or until slightly tender. Add peas to last 2-3 minutes of boiling time.
2. Drain potatoes and peas. Let cool. Mash slightly.
3. Add sour cream, vinegar, dill, salt, and pepper.
Serve chilled or at room temperature. I enjoy it chilled with a grind of sea salt on top. A good recipe for those (like me) who don't like mayonnaise-based summer salads.
1 comment:
Oh, yum! Thank you for this...I have already copied into my recipes file.
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