Mike Garten
Ditch the heavy dressing and opt for a zippy red onion vinaigrette for this fresh spring side, loaded with green peas and dill.
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Yields:
6
servings
Total Time:
0
hours
30
mins
lb.
baby yellow potatoes
medium red onion, finely chopped
tbsp.
white wine vinegar
c.
frozen peas, thawed
c.
fresh dill, roughly chopped
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- Place potatoes in medium pot and cover with cold water. Bring to a boil, add ½ tablespoon salt, reduce heat and simmer until just tender, 12 to 15 minutes.
- Meanwhile, toss onion with vinegar and ½ teaspoon each salt and pepper and let sit, tossing occasionally.
- Drain potatoes and run under cold water to cool. Drain well and pat dry, then halve any that are large.
- Whisk oil and mustard into vinegar mixture. Add potatoes and toss to coat. Fold in peas and dill.
NUTRITIONAL INFORMATION (per serving): About 185 calories, 7 g fat (1 g saturated), 4 g protein, 310 mg sodium, 30 g carbohydrates, 3 g fiber
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Source : Goodhousekeeping
