Sweet and crispy sugar snap peas have been calling out to me for a while now. Looking for a recipe that would do their bright summery flavors justice, I hesitated. A stir fry would surely be delicious, but I wanted a little something more.
The answer came in the form of a potato salad. Potato salad is one of those chameleon dishes that can be made a thousand ways and come out delightfully different each time. This version is a far cry from the mayonnaise-smothered creamy concoctions that find their way to countless summer potlucks and barbecues. The flavors here are bright, refreshing, and complex. This salad would be equally at home served on fine china at your next dinner party as it would be served out of tupperware on a picnic table.
Parsley lends a sharpness to this dish that makes it shine. Sugar snap peas add the crunch and sweetness. And creamy fingerling potatoes harmonize the flavors and create a lovely canvas. This is a dish that perfectly highlights summer’s bounty. I hope you enjoy it!
Peas & Pesto Potato Salad
Adapted from Gourmet
Yield: 6 servings
1 large bunch parsley (about 4 cups), coarse stems removed
1/2 cup pine nuts
2 scallions, chopped (optional)
2 cloves garlic
1 tbsp nutritional yeast flakes (optional)
1 tbsp lemon juice
2 tbsps soy yogurt
1 tbsp olive oil
3/4 tsp salt (or to taste)
black pepper, freshly ground
1 lb fingerling potatoes, rinsed and scrubbed, larger potatoes halved
1 pint sugar snap peas, rinsed and trimmed, strings removed
1 handful arugula (about 1/2 bunch)
3 thinly sliced radishes (optional)
1. Place the potatoes in a medium sized pot and add enough cold water to cover the potatoes. Cover the pot and bring to a boil, then reduce heat and simmer for about 12 minutes, or until tender when pierced with a fork. Drain.
2. To a food processor, add parsley, nuts, scallions, garlic, oil, nutritional yeast, lemon juice, yogurt, and olive oil. Process until mostly smooth. Season to taste with salt and pepper.
4. Heat a large skillet to medium-high heat and spray with cooking spray. Once the skillet is hot, pan fry the sugar snap peas for 3-4 minutes until tender-crisp. Remove from heat.
5. Add the peas, potatoes and arugula to a large bowl. Pour the pesto sauce over the salad, and toss gently to coat the vegetables. Taste for salt and pepper and adjust if necessary. Serve at room temperature.
Notes: This recipe is adapted from the original to cut back the oil and eliminate the cheese. The yogurt adds creaminess and the nutritional yeast replaces some of the cheesy flavor.