Nye Kartofler Og Ærte Salat (Pea and New Potato Salad) |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 8 |
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*** Note - the nutritional value is way off - it's counting walnuts instead of potatoes! LOL!*** Very fresh produce is the key to this easy side dish: walnut-size new potatoes, fresh peas, scallions and sweet, early-summer radishes. Danes insist on the freshest, newest potatoes possible (those from Bjäre peninsula of Skåne, in southern Sweden, are coveted with cultlike devotion). Look for them in farmers' markets in spring and early summer. This healthy recipe is from Eating Well. Enjoy! Ingredients:
2 lbs new scrubbed and trimmed halved if larger than walnuts or 2 lbs baby potatoes, scrubbed and trimmed, halved if larger than walnuts |
2 teaspoons extra-virgin olive oil or 2 teaspoons canola oil |
1 bunch scallion, white parts only, finely chopped (green onions) |
2 cups fresh peas (about 3 pounds unshelled) or 2 cups frozen peas, shelled (thawed) |
1/4 cup water |
1 1/2 cups small radishes, thinly sliced |
1 tablespoon butter |
2 tablespoons fresh herbs, such as parsley, chervil, savory, finely chopped |
1/2 teaspoon salt |
1/4 teaspoon fresh ground pepper |
Directions:
1. Place a steamer basket in a large saucepan, add 1 inch of water and bring to a boil. Put potatoes in the basket and steam until barely tender when pierced with a skewer, 15 to 20 minutes, depending on size.
2. Meanwhile, heat oil in a large nonstick skillet over medium heat. Add scallion whites and cook, stirring constantly, until translucent, about 2 minutes.
3. Add peas and water; cook, stirring occasionally, until the peas are just softened, about 3 minutes.
4. Add radishes and butter; cook, stirring, until the radishes are softened, 2 to 3 minutes. Gently stir in the steamed potatoes, herbs, salt and pepper. Serve warm.
5. *** Make ahead tip: Steam the potatoes up to 1 day ahead; cover and refrigerate. Bring to room temperature before using.
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