Crushed New Potatoes and Pea Salad

with mustard seed dressing

Shelled fresh peas are delicious, but sometimes hard to come across. Frozen peas, thawed, make a great substitute.

Makes 4 servings Total time: 30 minutes

PLACE:

1 3/4

MEANWHILE, TOAST:

3/4

3 2 2

1/2 1/4 2 lb. new potatoes cup shelled fresh peas tsp. black or brown mustard seeds

Tbsp. plain yogurt, optional tsp. Dijon mustard Tbsp. finely chopped shallots tsp. kosher salt tsp. freshly ground black pepper

Olive oil to taste

Tbsp. chopped fresh mint or chives

Place potatoes in a large pot of salted water; bring to a boil and cook until almost tender, about 20 minutes. Drop in peas and cook until tender, 3–5 minutes; drain well. Transfer warm potatoes and peas to a large bowl and gently crush the potatoes (they should remain almost whole).

Meanwhile, toast mustard seeds in a small, dry skillet, until they just begin to pop, about 1 minute; transfer to a bowl.

Whisk in yogurt, Dijon, shallots, salt, and pepper. Add dressing and olive oil to bowl with potatoes and peas; toss to combine.

Stir in mint or chives; taste and adjust seasoning, if necessary. Serve salad warm.

Per serving: 180 cal; 8g total fat (1g sat); 1mg chol; 328mg sodium; 24g carb (4g fiber, 4g total sugars); 4g protein