New Potato & Pea Salad - 2 Guiding Stars
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Two Guiding Stars icon Two Guiding Stars indicate better nutritional value.

This dish is a cut above a regular potato salad. The dressing is made with white wine, coarse grained mustard, and fresh dill. It’s not to die for, but it’s pretty good.



  • ¼ cup dry white wine
  • 2 Tbsp. olive oil
  • 3 Tbsp. dijon mustard
  • ½ cup finely chopped shallots
  • ¼ cup chopped fresh dill
  • ⅛ tsp. salt
  • ⅛ tsp. pepper


  • 2 lbs. red potatoes, scrubbed and cubed
  • 2 cups peas
  • 2 Tbsp. lemon juice


  1. Whisk together wine, oil, and mustard until smooth. Stir in shallots and dill. Season with salt and pepper.
  2. Place potatoes in a large pot and cover with cold water. Bring to a boil, reduce heat to medium-low and cook, partly covered, until potatoes are almost tender (8-10 minutes). Add peas and cook until heated through (1-3 minutes).
  3. Drain vegetables and transfer to a large bowl. Add lemon juice and toss to coat.
  4. Toss vegetables with dressing. Serve warm.
Nutritional analysis per serving: Calories 160; Total Fat 3.5g (5% Daily Value); Saturated Fat 0.5g (3% DV); Trans Fat 0g; Cholesterol 0mg (0% DV); Sodium 195mg (8% DV); Total Carbohydrate 26g (9% DV); Dietary Fiber 4.5g (16% DV); Total Sugars 5g; Includes 0g Added Sugars (0% DV); Protein 4g; Vitamin D 0% DV; Calcium 2% DV; Iron 8% DV; Potassium 15% DV; Vitamin C 30% DV; Copper 25% DV; Manganese 15% DV.
Recipe by Guiding Stars at
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