Spring Peas with New Potatoes Salad

This Spring Peas with New Potatoes Salad is a celebration of foods that are in season right now. The soft spring peas, creamy new potatoes, and mix of fresh herbs taste great together in this dish, which is dressed in a tangy lemon vinaigrette. Great for a springtime meal that is light and colorful!

Ingredients:

2 cups fresh spring peas, shelled
1 pound new potatoes, quartered
2 cups watercress, washed and trimmed
1/4 cup fresh mint leaves, chopped
1/4 cup fresh parsley leaves, chopped
1/4 cup fresh chives, chopped
1/4 cup olive oil
2 tablespoons lemon juice
Salt and pepper to taste

Instructions:

For 10 to 15 minutes, or until they are soft, boil the new potatoes in salted water

Run some water over them and let them cool down

Boil some salt water in a large pot and add the fresh spring peas

Blanch them for one to two minutes, or until they turn bright green

After draining, put them right into an ice bath to stop the cooking

Drain it again

Boil the spring peas and add them to a large salad bowl

Then add the watercress, fresh mint, fresh parsley, and fresh chives

To make the dressing, mix the olive oil and lemon juice in a small bowl with a whisk

Add pepper and salt to taste

Pour the dressing over the salad, then gently toss everything to coat

Serve the Spring Peas with New Potatoes Salad right away, and if you want, top it with extra fresh herbs

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