Pea & New Potato Salad - 3 Guiding Stars
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Three Guiding Stars icon Three Guiding Stars indicate the best nutritional value.

Here’s what you do when you’ve got peas, scallions, radishes, herbs, and baby potatoes in the garden: create something delicious. If you don’t have fresh peas, frozen work beautifully as well.

Tip: Any fresh herbs that you have on hand will work wonderfully. Dill, parsley, or basil are classic choices if you’re not sure what to go with.


  • 2 lbs. new potatoes, halved if larger than walnuts
  • 2 tsp. olive oil
  • 1 bunch scallions, finely chopped
  • 2 cups peas
  • ¼ cup water
  • 1½ cups thinly sliced radishes
  • 1 Tbsp. butter
  • 2 Tbsp. chopped fresh herbs
  • ½ tsp. salt
  • 1¼ tsp. pepper


  1. Place a steamer basket in a large saucepan, add 1″ of water, and bring to a boil. Steam potatoes until tender (15-20 minutes).
  2. Heat oil in a large nonstick skillet over medium heat. Add scallions and cook, stirring constantly, until translucent (2 minutes).
  3. Add peas and water. Cook, stirring occasionally, until the peas are just softened (3 minutes).
  4. Add radishes and butter. Cook, stirring, until the radishes are softened (2-3 minutes). Gently stir in the steamed potatoes, herbs, salt, and pepper. Best served warm.
Nutritional analysis per serving: Calories 145; Total Fat 3g (4% Daily Value); Saturated Fat 1g (6% DV); Trans Fat 0g; Cholesterol 4mg (1% DV); Sodium 165mg (7% DV); Total Carbohydrate 27g (10% DV); Dietary Fiber 5g (18% DV); Total Sugars 4g; Includes 0g Added Sugars (0% DV); Protein 5g; Vitamin D 0% DV; Calcium 2% DV; Iron 10% DV; Potassium 15% DV; Vitamin C 50% DV; Vitamin K 40% DV; Copper 25% DV.
Recipe by Guiding Stars at
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