PEI Potato Salad with Fresh Ontario Peas and a Lemon-Dill Dressing





It’s summer, you’re grilling for a crowd, and the last thing you want to do is slave away over side dishes in your kitchen while your guests mingle outside and have fun. If you don’t want to, then don’t! There are many options for summer side dishes that can be made in advance and served cold to feed a hungry crowd. Some of these dishes actually even get better as they sit! Today I’m cookin’ up PEI baby potato salad with fresh Ontario peas and a lemon-dill dressing. Not only is this dish really easy to make, but it’s a real crowd pleaser. It’s also great if you’re on side dish duty for a neighbourhood barbecue and you don’t know what to bring! It’s slightly different from other potato salads, really flavourful, and oh soooo Canadian eh? Click here for another great summer side dish, cabbage and radish slaw!



PEI Potato Salad with Fresh Ontario Peas and a Lemon-Dill Dressing
Total time: 25 minutes
Hands-on time: 12 minutes
Serves: 4-6 as a side-dish

Ingredients
Small bag of red mini PEI potatoes (about 680g), quartered
1 cup of fresh Ontario peas
2 large green onions, sliced thinly
1 tbsp. of fresh dill, chopped
Juice of 1 lemon
1 tbsp. red wine vinegar
1 tsp. extra virgin olive oil
1 tsp. grainy Dijon mustard
1 tsp. salt + 1 tsp. salt for boiling water
1/2 tsp. black pepper

Instructions
1. Fill medium-sized pot with water and add 1 tsp. salt. Bring to a boil
2. Add quartered mini potatoes to water and let cook until just shy of fork tender, 10-15 minutes
3. Drain all water from potatoes, and transfer to a large bowl. Add fresh, raw peas, stir, and set aside
4. In bowl, whisk together lemon juice, red wine vinegar, olive oil, mustard, salt and pepper
5. Add dressing to potatoes (while still warm) and stir well
6. Cover and set aside in fridge until ready to serve
7. Once ready to serve, remove from fridge and stir in dill (this ensures that dill stays fresh and does not get soggy)
8. Enjoy!



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