Are you looking for a fresh, easy-to-make dish to serve at a summer barbecue or luncheon? This French Potato and Peapod Salad is a delightful choice and a real crowd-pleaser.
I love this French-style potato salad that is delicious on its own, served on a bed of greens, or used as a side dish with a protein. The crisp peapods give it a vibrant flavor, and the dressing is filled with bright-tasting herbs and mustard. In the Spring, I use sugar snap peas. Later into the summer, snow peas are the easiest to find.
While potatoes often get a bad rap, they are loaded with vitamin c and are a great fiber and potassium source. And if you’re concerned about the carbohydrate level of potatoes, you’ll be happy to know that if you chill cooked potatoes, more resistant fibers form, lowering the vegetable’s glycemic (sugar) load.
This salad is an excellent alternative to mayonnaise-laden traditional potato salad. It’s so pretty that it will elevate your lunch, dinner, or buffet table, and it’s also a no-guilt option as it is loaded with nutritious goodies.
- 24 ounces of small potatoes
- 12 tender peapods
- 2 tablespoons Dijon mustard
- 3 tablespoons red wine vinegar
- 2 cloves garlic, minced
- ¼ cup olive oil
- 2 heaping tablespoons of fresh dill and some extra to garnish
- 2 tablespoons of fresh minced chives
- ½ teaspoon black pepper
- ¼ teaspoon salt
- Wash the potatoes and cut them into thick slices.
- Place the potatoes in a bowl of cold water as you are slicing them to prevent discoloration.
- Boil the potato slices in a large pot of water for 15 to 20 minutes, until tender but firm.
- While the potatoes are boiling, make the dressing by placing the mustard, vinegar, olive oil, salt, pepper, 1 tablespoon of dill, garlic, and 1 tablespoon of chives in a small bowl and whisking together.
- Drain the potatoes in a colander, run cold water over them quickly, and then let them dry for a few minutes.
- Place the potatoes in a large bowl, drizzle about a third of the dressing, and gently toss to coat and set aside.
- I like to use fresh raw peapods, but if the peas and pods are too fibrous or tough, blanch them in boiling water for a few minutes, then run cold water over them and dry them on paper towels before proceeding.
- Prepare the peapods by either slicing them on the diagonal and adding them in with the potatoes, or do as I did in the photos and run a sharp knife across the top of each pod, pull the two halves apart, slice the side of the pod the peas didn't stick to. Set aside the pod halves with the peas attached to them.
- Toss the peapods with the potatoes.
- Garnish with dill sprigs, the remaining chives, and the peapods with the peas still attached.
- Serve with remaining dressing.
Enjoy!
