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Pea and New Potato Salad

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Serves: 8 (about 1 cup each)

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All you need:

  • 2 pounds new or baby potatoes, scrubbed and trimmed, halved if larger than walnuts
  • 2 tsp Hy-Vee Select extra-virgin olive oil or Hy-Vee canola oil
  • 1 bunch scallions, white parts only, finely chopped
  • 2 c. shelled fresh peas (about 3 pounds unshelled) or Hy-Vee frozen peas (thawed)
  • 1/4 c. water
  • 1 1/2 c. thinly sliced small radishes
  • 1 tbsp Hy-Vee butter
  • 2 tbsp finely chopped fresh herbs, such as parsley, chervil and/or savory
  • 1/2 tsp salt
  • 1/4 tsp freshly ground pepper

All you do:

  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.

Daily Values:

52% vitamin C

Nutrition Facts per serving:

Calories: 139 Fat: 3g
Carbohydrate: 25g Protein: 5g
Cholesterol: 4mg Saturated Fat: 1g
Dietary Fiber: 4g Sodium: 179mg
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