New Potato and Pea Salad 8.000

James M. Thresher for The Washington Post

Nourish Mar 17, 2010

New-crop potatoes from Florida are starting to arrive in supermarkets. Grab them when you see them. They have thin skins, so they don't have to be peeled. They also have a wonderfully light, fresh flavor. The good news is that after the crop comes in from Florida, our local potatoes will come in all summer.

I like to use them in salads and dress them lightly with sherry vinegar and olive oil. Petite peas, parsley and scallions add taste, texture and visual appeal. Plus, the salad looks like spring. If you find spring onions, substitute them for the scallions.

Choose potatoes that are small and uniform in size; they'll take less time to cook and will cook evenly. Clean their skins gently to avoid tearing them.

Servings: 8
  • 1 1/2 cups (8 ounces) frozen petite or baby peas
  • 1/2 cup water
  • 2 pounds small (1 to 1 1/2 inches in diameter), skin-on, new-crop potatoes, lightly scrubbed
  • 8 to 10 thin scallions, white and light-green parts only, chopped (1/2 cup)
  • Leaves from 8 stems flat-leaf parsley, finely chopped (3 tablespoons)
  • 3 tablespoons sherry vinegar
  • 1/4 cup extra-virgin olive oil
  • 2 teaspoons Dijon-style mustard
  • 1/2 teaspoon salt, or more to taste
  • Freshly ground black pepper


Combine the peas and water in a microwave-safe bowl. Cover partially and cook for 2 to 3 minutes, until the peas have defrosted and turned bright green. Drain, and transfer to a shallow plate to dry.

Place the potatoes in a medium pot; cover with 2 to 3 inches of cool water. Bring to a boil over medium-high heat. Once the water comes to a boil, cook for 10 to 15 minutes, adjusting the heat as needed to maintain a steady boil. The potatoes are done when they can be easily pierced with a thin skewer. Use a slotted spoon to transfer them to a shallow pan or to a large piece of aluminum foil. Let the potatoes dry for 5 to 10 minutes, turning them over once or twice.

While the potatoes are drying, combine the scallions, 2 tablespoons of the parsley, the vinegar, oil, mustard and salt and pepper to taste in a medium bowl. Stir to mix well.

Cut each potato into quarters and add to the dressing along with the peas. Toss gently to combine. Transfer to a serving bowl and let sit for 10 to 15 minutes, tossing once or twice. Garnish with the remaining tablespoon of parsley and serve.

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Recipe Source

From Nourish columnist Stephanie Witt Sedgwick.

Tested by Stephanie Witt Sedgwick.

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