At one time, back when things were obviously different, my family and most everybody in the neighborhood and everybody we knew (and the same was true for my husband’s family, too) ate a meal rounder-outer we called “potatoes and peas.”
We cooked new (now known as red) potatoes until they were almost done, then dumped in some peas until they were done, drained the pan, and stirred in a nice, rich, homemade cream sauce.
Voila! Potatoes and peas.
Nowadays, this combo comes cold, in salad form, made with the potatoes all right, but using sugar snap peas instead of (or in addition to) real peas.
Hmmmmm.
A reader going by the moniker Hooterville asked for suchlike in a recent Forum column, and today Carol Wilson supplies us with a version she found at www.recipezaar.com.
“This recipe sounds good,” she says.
Potato and sugar snap pea salad
312 pounds small red potatoes, scrubbed and cut in 1-inch chunks
Water
12cup vegetable or chicken broth
1pound sugar snap peas
2cups frozen tiny peas
Mustard dressing:
13cup red wine vinegar, or half red wine vinegar and half balsamic vinegar
2tablespoons Dijon mustard
1tablespoon sugar
212 teaspoons salt
1teaspoon freshly ground pepper
12cup extra-virgin olive oil
1cup thinly sliced red onion strips
1cup thinly sliced red radishes
12cup chopped flat-leaf Italian parsley
In saucepan, cook the potatoes in water to cover for 12 to 15 minutes or until tender. Drain, then toss in a bowl with the vegetable or chicken broth. Cover and refrigerate at least 2 hours or until chilled.
Meanwhile, bring 2 quarts water to a boil and prepare a bowl of ice water. Add snap peas and green peas to boiling water, return to a boil and cook 1 minute or until snap peas turn bright green. Drain, then submerge in ice water to stop cooking and cool. Drain and refrigerate.
For the dressing, in a small mixing bowl, whisk together the red wine vinegar (or the wine/balsamic combination), mustard, sugar, salt, and pepper until blended. Gradually add the oil, whisking constantly until thickened. Cover and refrigerate.
To serve, turn potatoes and broth, snap peas, green peas, onion, radishes and parsley into a serving bowl. Whisk the mustard dressing to recombine ingredients, add to the vegetable mixture and toss to mix and coat.
Makes 12 servings.
The Forum is always happy to receive your contributions and requests, so send them along to Judyrae Kruse at the Forum, c/o The Herald, P.O. Box 930, Everett, WA 98206.
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