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Farm To People

Kitchen Notebook

June 25, 2018

Snow Pea Potato Salad

20 Mins

  • 1 lb New Potatoes, scrubbed
  • 8 oz Snap Peas, sliced
  • 1 Kohlrabi, peeled & sliced thinly
  • 2 Tbsp White Wine Vinegar
  • 1 Tbsp Mustard
  • 1 Tbsp Mayo (optional)
  • ½ Garlic Clove, grated on microplane
  • 3 Tbsp Olive Oil
  • ½ small Red Onion, finely diced and rinsed in cold water
  • 1/3 cup toasted and chopped Nut (optional)
  • Sea salt and freshly ground black pepper


Bring a medium pot of water to a boil. Add whole potatoes and turn heat to a simmer. Cook until easily pierced with a fork.

Meanwhile, in a small bowl, combine the vinegar, mustard, garlic and mayo (if using). Season generously with salt and pepper, and whisk to combine. Whisk in the olive oil; then stir in onion and nuts.

Drain the potatoes and let cool completely. Using the same pot, bring about a 1-inch of water to a boil and steam the snow peas until bright and crisp, about 2-3 minutes.

Drain and run snow peas under cold water. Chop cooked potatoes into large cubes.

Toss potatoes, snow peas and turnips with dressing and adjust salt and pepper to taste. Let sit for 10 minutes before serving.


20 Mins Lunch new potatoes salad snow pea Summer Veg

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20 Mins Lunch new potatoes salad snow pea Summer Veg


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