Nye Kartofler Og Ærte Salat (Pea and New Potato Salad)

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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 SkÃ¥ne, 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!”
READY IN:
35mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

  • 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)
  • 14 cup water
  • 1 12 cups small radishes, thinly sliced
  • 1 tablespoon butter
  • 2 tablespoons fresh herbs, such as parsley, chervil, savory, finely chopped
  • 12 teaspoon salt
  • 14 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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