A fresh tangy spring salad of peas and new potatoes with a sweet balance of maple and mustard.
Fresh Peas and New Potatoes with Maple Vinaigrette
4-6
Lunch/Dinner
A fresh tangy spring salad of peas and new potatoes with a sweet balance of maple and mustard.
Serves 4-6 allow to sit a couple of hours before serving for best flavor
Ingredients
- 2 tablespoon Dijon mustard
- 3 tablespoons maple syrup
- ⅓ cup extra virgin olive oil
- Zest and juice of one lemon
- Shallot chopped fine
- 1 teaspoon crushed mustard seed
- 1 teaspoon garlic powder
- Salt and fresh ground black pepper
- Handful of chopped herbs fresh (spring onion, chive, parsley, dill, tarragon, for example)
- 3 cups fresh or frozen peas
- 1 pound new or fingerling potatoes
- Crispy bacon crumbles
Directions
- In a large bowl whisk together the lemon, maple syrup, Dijon mustard. Add in the maple syrup in a slow stream while whisking to combine. Whisk in crushed mustard seed, shallot, garlic powder, and salt/pepper to taste.
- Boil the potatoes in salted water until easily pierced with a knife (about 15 minutes depending on size of potatoes). Add the fresh (or frozen) peas at the last couple minutes of cooking. Drain completely and allow to cool slighty - if potatoes are large cut in halves.
- Toss the potatoes and peas with the dressing and fresh herbs. Let cool, tossing occasionally so that the potatoes soak up the flavor. Top with crispy bacon before serving if desired.