Saturday, May 5, 2012

Potato Pea Salad with Tarragon and Mustard Seed

This dish can be served warm or refrigerated. Ingredients: 1 pounds of fingerling potatoes or new potatoes 2 cups fresh peas 1 cup packed Italian parsley 1/4 cup packed tarragon leaves 1 garlic clove 1/3 cup extra virgin olive oil 1/8 cup lemon juice 1/2 teaspoon salt 1 T whole grain mustard 1 T capers 5 scallions 1/2 cup chopped celery lemon zest Preparing the potato salad: Place potatoes in a pan with enough water to cover by about an inch with one tablespoon of sald and cook for 20 minutes or until it's fork tender. In a food processor, pulse parsley, tarragon, garlic until finely chopped. Add olive oil, salt and lemon juice. Pulse a few more times and set aside. In small pot blanch fresh peas 2 minutes, in heavily salted water. Drain potatoes and peas and place both in one large bowl. Add chopped scallions, capers, whole grain mustard and celery. Fold in the parsley and tarragon mixture. Pepper to taste.


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