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


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)


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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