This take on potato salad is perfect for spring when fresh peas are in season – but it’s just as delicious made with frozen peas.
- Prep Time: 10 minutes
- Chill Time: 2 hours
- Total Time: 2 hours, 30 minutes
- Serves: 8
- Skill level: Beginner
- Gluten-Free, Nut-Free, Dairy-Free, Egg-Free
Ingredients
- 1 cup Ripple Original
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1/4 tsp pepper
- Pinch red chili flakes
- 2 lb fingerling potatoes, halved
- 2 cups fresh or frozen peas
- 1/4 cup olive oil
- 2 tbsp white wine vinegar
- 2 tbsp lemon juice
- 2 tsp Dijon mustard
- 1/3 cup sliced sun-dried tomatoes
- 1/4 cup packed fresh basil leaves, torn
- 1 cup pea shoots
Directions
- In small saucepan set over medium-high heat, bring Ripple Original, garlic, salt, pepper and chili flakes to simmer. Cook for 2 or 3 minutes or until slightly thickened; let cool.
- Meanwhile, place fingerling potatoes in saucepan; add enough cold water to cover. Cover and bring to boil; reduce heat and simmer for 13 to 15 minutes or until tender. Drain and let cool.
- Transfer Ripple mixture to blender. Add peas, olive oil, vinegar, lemon juice and mustard; blend until coarsely puréed.
- In large bowl, toss together potatoes, pea purée, sun-dried tomatoes and basil. Cover and refrigerate for 2 hours. Just before serving, top with pea shoots.
Tips
Substitute arugula for pea shoots if desired.
