Split Pea Potato Salad
Split peas in potato salad? You bet! Not only do they add protein & fibre, but colour and texture to this delicious side dish!
- Pulse
- Peas
- Prep Time
- 15 minutes
- Cook Time
- 15 minutes
- Makes
- 8-10 side dish servings
Nutrition
- Serving Size 1/10 of recipe
- Calories 100
- Fat 4 g
- Saturated Fat 1 g
- Cholesterol 0 mg
- Carbohydrate 13 g
- Fibre 3 g
- Sugars 2 g
- Protein 3 g
- Sodium 37 mg
- Potassium 357 mg
- Iron 1 mg
Ingredients
- 1 lb (500 g) baby red potatoes, halved
- 3 Tbsp (45 mL) olive oil
- 2 cloves garlic, minced
- 2 Tbsp (30 mL) fresh lemon juice
- 1 1/2 tsp (7 mL) Dijon mustard
- 1 tsp (5 mL) sugar
- salt & pepper, to taste
- 1 cup (250 mL) cooked yellow split peas (see tips)
- 3/4 cup (175 mL) radishes, julienned
- 3 Tbsp (45 mL) fresh parsley, very finely chopped
- 3 Tbsp (45 mL) fresh dill, very finely chopped
- 3 Tbsp (45 mL) fresh chives, very finely chopped
Directions
Add potatoes to a large pot and fill with water until potatoes are just covered. Bring to a boil over high heat, then reduce heat and simmer until potatoes are fork tender but not falling apart. Drain and set aside to cool.
In a large bowl, whisk together olive oil, garlic, lemon juice, mustard, sugar, salt and pepper.
Add cooled potatoes, split peas and radishes to the bowl with the dressing and toss to coat. Sprinkle with the herbs and gently combine. Garnish with more fresh herbs, if desired.
Tips
To get 1 cup (250 mL) cooked split peas, combine 6 Tbsp (90 mL) dry split peas with 1 cup (250 mL) water in a pot. Bring to a boil, then reduce heat to gently simmer for 25-30 minutes until peas are cooked, but not mushy. Drain and rinse, then let cool before adding to the salad.
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