Energizing Minty Pea & Potato Salad

With the added freshness of mint and the zesty tang of lemon, it’s a flavorful way to power up your meals with essential nutrients.

Recipe Benefits

• This recipe is rich in magnesium, which is vital in muscle function, energy production, and maintaining a healthy nervous system.
• Combining new potatoes and fresh peas provides fiber, vitamins, and minerals, making it ideal for supporting heart health and balancing electrolytes, especially those with low sodium levels.

Ingredients

For 4 servings:

• 1 lb. (450g) baby potatoes
• 2 tablespoons extra-virgin olive oil
• 1 shallot, thinly sliced (1/4 cup)
• 1 teaspoon kosher salt (optional for low sodium, adjust to taste or skip)
• 4 cups shelled fresh peas or 1 (10-oz.; 285g) package frozen peas, thawed
• 2 tablespoons water
• 2 tablespoons finely chopped fresh mint
• Juice of 1/2 lemon (1 tablespoon)
• 1/2 teaspoon freshly ground black pepper

Instructions

1. In a large pot with a tight-fitting lid, bring 1 inch (2.5 cm) of water to a boil over medium heat. Place the baby potatoes in a steamer basket, set in the pot, and steam for about 10 minutes or until tender and easily pierced with a fork. Drain and let cool slightly.
2. Meanwhile, heat the extra-virgin olive oil in a large saucepan over medium-high heat. Add the shallots and cook for about 5 minutes or until softened.
3. Stir in the peas and water, cooking for 2 minutes until the peas are tender but still bright green.
4. Add the steamed baby potatoes to the pan, increase the heat to high, and stir for 1 minute to combine the flavors.
5. Remove from heat. Add the mint, lemon juice, and black pepper. Toss well and serve warm or at room temperature.

Nutritional Information

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