| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Swedish |
April 1993 |
1 |
servings |
INGREDIENTS
| 3/4 |
c |
Olive oil |
| 1/4 |
c |
White wine vinegar |
| 1/4 |
c |
Dijon mustard |
| 3/4 |
c |
Packed chopped fresh dill |
| 2 |
pk |
Frozen petite green peas; thawed, drained or |
|
|
; 3pounds fresh peas, |
|
|
; shelled (10-ounce) |
| 1 |
lb |
Red potatoes; peeled, cut into |
|
|
; 1/2-inch dice |
| 12 |
oz |
Smoked ham; (such as Black |
|
|
; Forest), diced |
| 1 |
cn |
Black-eyed peas; rinsed, drained |
|
|
; (15-ounce) |
| 1 |
lg |
Red bell pepper; diced |
| 1 |
lg |
Yellow bell pepper; diced |
| 1 |
c |
Diced red onion |
INSTRUCTIONS
DILL DRESSING
SALAD
For Dressing:
Whisk first 3 ingredients together in small bowl. Stir in dill. Season
generously with salt and pepper.
For Salad:
If using fresh peas, steam until tender, about 3 minutes. Do not precook
frozen peas. Transfer peas to bowl. Steam potatoes over boiling water until
tender, about 15 minutes. Cool completely. Add to peas. Add all remaining
ingredients to peas. (Can be made 6 hours ahead. Cover and chill.) Toss
salad with dressing. Season to taste with salt and pepper.
Serves 4 to 6.
Bon Appetit April 1993
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