New Potatoes and Peas with Mustard Glaze

Today’s scrumptious low sodium side comes from another favorite of mine, the American Medical Association Family Health Cookbook. I’ve checked this book out so many times from the library (both here and in Philly) I’ve lost count. It’s one of those resources you just keep returning to. The recipes are creative and inspiring and healthy, yet they taste GOOD. This vegetarian/vegan dish is no exception. Served hot it’s an elegant accompaniment to dinner, at room temp or even cold it’s the perfect potluck or picnic salad. Potatoes are tricky; they often fade into the background without a little sing of salt, but here, NO WAY. The mustard and wine and shallot meld together to elevate these potatoes and peas to new heights. And I know I’ve said it before, but if you’ve never thought much of parsley, prepare to be amazed. The freshness and incredible flavor it imparts is truly remarkable – so don’t skimp! Next time I’m going to toss in some cubed hard-boiled egg for a yummy one-dish meal. MMmm!! PS: Just as a reminder. When buying frozen peas, check the nutritional information carefully. Many brands contain hidden salt; make certain you’re purchasing peas and peas ALONE. :)

Yields 4 servings.

SODIUM CONTENT: 45 mg per serving

INGREDIENTS:

1 3/4 lbs. small new red potatoes (or larger red potatoes cut into 1 1/2-inch chunks)
1 c. fresh or frozen (no salt added) peas
3 T. dry white wine
1/4 c. finely chopped shallot (about 1 shallot)
2 T. Westbrae no salt added stoneground mustard (or equivalent)
1 T. vegetable oil
freshly ground black pepper to taste
1/4 c. chopped fresh parsley (preferably flat leaf)

DIRECTIONS:

Bring a large pot of water to boil, add the potatoes and cook until tender, roughly 10-15 minutes. If using fresh peas, add them to the boiling water during the last 5 minutes of cooking; if using frozen peas, add them 2 minutes before the end. Drain the potatoes and peas into a colander and set aside. DO NOT wash the pot.

Return the pot to the stove, place over high heat and add the wine and shallots. Cook a minute or two to soften, then remove the pot from the heat and whisk in the mustard, oil and freshly ground black pepper to taste. Add the potatoes and peas back into the pot and toss well to coat. Add the parsley and stir. Serve immediately or cover and refrigerate until serving.

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This entry was posted in Salads and Dressings, Side Dishes, Vegan or Vegan Adaptable, Vegetarian and tagged , , , . Bookmark the permalink.

7 Responses to New Potatoes and Peas with Mustard Glaze

  1. CherylK says:

    This dish looks amazing! Just have to figure out which of my mustards will work because I don’t have the Westbrae brand.

  2. I’m from the mid-west, so you know I ‘loves me’ some per’taters!
    I thought I’d tried just about every possible variation on that theme (and loved them all),
    but I should have known better, because I’m always learning cool new stuff here, Dishy!
    :)

  3. Christy says:

    Cheryl, it’s SO GOOD!!!!!! Just finished off the leftovers for lunch; every bit as good the next day. If you don’t have Westbrae, I’d recommend either a Dijon style or grainy mustard (coarse is fine) — definitely skip the sweet or hot dog style mustards.

    Glad to be of service, Inky!

  4. i only recently got on the PEA bandwagon. i wasn’t ever a fan and pretty much avoided them like the plague. that was until i discovered fresh baby peas which are miles above the icky canned peas my mom would try to fob off on me when i was a kid. i like super green fresh peas in my pasta and some soups! aren’t you proud? grainy mustard, however, is still a problem. i went to lunch last fall with katie (donuts4dinner) and proceeded to pick the grainy bits out of the mustard on my sandwich. she kindly pretended not to notice. she’s sweet like that. lol

  5. Christy says:

    Nat, it’s a miracle you don’t shrivel up and blow away! What DO you eat??!!

    XO

  6. Shambo says:

    That does look good. I agree with you on potatoes — they can be one of the hardest foods to lift out of blandville when you omit salt. I have a package of baby reds in the fridge, so this is very timely. I also agree with you on parsley. Once of my favorite salads is Greek potato salad. Really simple and really good. Just potatoes, olive oil, lemon juice, minced red onion, and lots of chopped parsley. I loved it growing up and it became a favorite of my husband and kids too. A plus is that it doesn’t need salt to be flavorful.

  7. Christy says:

    Shambo, your recipes always sounds SO GOOD! I will definitely have to try that – my husband is wild for Greek salad and we just planted parsley in the garden! THANKS. :D

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