Red, White and Blue Potato Salad with Peas

Potato Salad with Peas

New potatoes are popping up at the farmers’ market, with these red, white and blue ones arriving just in time for an Independence Day picnic. Steam them in their jackets, let cool, and toss with a cupful of freshly shelled peas, some shaves of baby red onions, and a mustardy vinaigrette for a dish easy to port to any festivities you may have planned. Happy Fourth of July!

Mustard Vinaigrette

1/4 cup olive oil
1 teaspoon mustard
Squeeze of lemon juice
Salt and pepper to taste

– Whisk together ingredients to emulsify into a dressing.

Local ingredients: New potatoes from Wake Robin Farm; peas from Riverside Farm; red onion from Moondance Gardens; and Raye’s Mustard.

This entry was posted in cooking and tagged , , . Bookmark the permalink.

4 Responses to Red, White and Blue Potato Salad with Peas

  1. At always, you dazzle us with your recipes to eat fresh, local food. Happy 4th neighbor.

  2. maesprose says:

    Happy 4th! It looks wonderful!

  3. Fig & Quince says:

    Perfect patriotic fare! Happy 4th of July!

  4. Simona says:

    Sounds really good. I prefer potato salad without mayonnaise. Viva la vinaigrette!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s