A delightfully crisp summer salad
1. place potatoes in a medium pot, cover with cold water, and bring to a boil over high heat. Lower heat to medium low and cook until potatoes are firm but slightly tender, about 7 minutes. Drain in a colander, run cold water over potatoes, and leave to cool for 10 minutes.
2. while potatoes cook, shell peas. You should have about 3/4 to 1 cup peas.
3. Prepare vinaigrette. Place oil, vinegar, mustard, garlic, salt, and pepper in a small bowl and mix until well combined.
4. Transfer potatoes to a serving bowl, add vinaigrette and gently mix until potatoes are coated with dressing. Add shelled peas, mint, and feta, and stir gently. Serve at room temperature or chilled. May be made 1 day in advance and stored ,refrigerated, in an airtight container.
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Serving Size: 1 Serving (257g) | ||
Recipe Makes: 6 | ||
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Calories: 273 | ||
Calories from Fat: 103 (38%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.4g | 15 % | |
Saturated Fat 2.6g | 13 % | |
Monounsaturated Fat 7g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 7.4mg | 2 % | |
Sodium 321.1mg | 11 % | |
Potassium 907.3mg | 24 % | |
Total Carbohydrate 35.8g | 11 % | |
Dietary Fiber 7g | 28 % | |
Sugars, other 28.9g | ||
Protein 8.4g | 12 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 273
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