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
- 10 minutes
- Cook Time
- 20-25 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
- 6 Tbsp (90 mL) dried yellow split peas, rinsed & drained
- 1 cup (250 mL) water
- 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
- 3 Tbsp (45 mL) salt & pepper, to taste
- 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 boiling water until potatoes are just covered. Bring to a boil over high heat, until potatoes are fork tender but not falling apart. Drain and set aside to cool.
Combine rinsed split peas and water in a medium sized pot, bring to a boil then reduce heat and gently simmer peas until cooked, about 20-25 minutes. Drain and rinse with cool water and set aside.
While potatoes and peas are cooking, whisk together olive oil, garlic, lemon juice, mustard, sugar, salt, and pepper in a large bowl. Julienne radishes and finely chop the fresh herbs.
When the potatoes and peas are cooled, add them along with the radishes to the dressing in the large bowl and toss to coat. Sprinkle with the herbs and gently combine. Garnish with more fresh herbs, if desired.
Tips
Feel free to use more or less of any of the fresh herbs! Love dill, but not a fan of parsley? Add more dill and cut back on the parsley!
Reviews [0]