Pea Shoot and Potato Salad
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Ingredients
- 2-3 cups fresh pea shoots
- 4 Medium red potatoes
- 3 scallions (thinly sliced)
dressing
- 1 clove garlic
- 1 lemon (juiced, about 1/4 cup)
- 1/2 cup olive oil
- 1 tablespoon Dijon mustard
- 1 teaspoon kosher salt
- fresh ground pepper (a few grinds, to taste)
Directions
| Step 1 | |
| Boil whole potatoes in well salted water until tender (about 20 minutes) Drain and let cool enough to handle | |
| Step 2 | |
| In the bowl of a food processor, put garlic, lemon juice and mustard With the processor running slowly add oil, to form an emulsion Add salt and pepper | |
| Step 3 | |
| When potatoes have cooled toss them with the scallions and enough dressing to coat If serving immediately, add pea shoots and add more dressing if needed Salad will keep in fridge for 2-3 days | |