Potatoes get a bad rap too often. They are loaded with vitamin c and are a great source of fiber and potassium. If you cook a potato and then chill it, more resistant fiber forms, lowering the glycemic (sugar) load of the vegetable.
I love this French Potato Salad that is delicious on its own, served on a bed of greens or used as a side dish with a protein. The crisp pea pods give it a fresh flavor and the dressing is filled with bright-tasting herbs and mustard.
Ingredients
- 24 ounces small potatoes
- 12 tender pea pods
- 2 tablespoons Dijon mustard
- 3 tablespoons red wine vinegar
- ¼ cup olive oil
- 2 tablespoons fresh dill and some extra to garnish
- 2 tablespoons fresh minced chives
- ½ teaspoon black pepper
- ¼ teaspoon salt
Instructions
- Wash the potatoes and cut thick slices.
- Place the cut potatoes into cold water as they are sliced to prevent discoloration.
- Boil the potato slices in a large pot of water for 15 to 20 minutes, until tender but firm.
- While the potatoes are boiling, make the dressing by placing the mustard, vinegar, olive oil, salt, pepper, 1 tablespoon of dill and 1 tablespoon of chives in a small bowl and whisk together.
- Drain the potatoes in a colander, run cold water over them quickly, and then let them dry for a few minutes.
- Place the potatoes in a large bowl and drizzle about a third of the dressing over them and gently toss to coat and set aside.
- Prepare the pea pods by either slicing them on the diagonal and throwing them in with the potatoes, or do as I did in the photos; run a sharp knife across the top of each pod, pull the two halves part, slice the side that the peas didn’t stick to, and set aside the side of the pod with the peas stuck to it.
Enjoy! 
Enjoy!