Crushed new potatoes and pea salad with mustard seed dressing from Cook This Now: 120 Easy and Delectable Dishes You Can't Wait to Make (page 172) by Melissa Clark

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Notes about this recipe

  • Eat Your Books

    Can substitute chives for mint. See recipe for variation.

  • westminstr on March 25, 2013

    I used frozen peas, black mustard seeds, included the yogurt, and subbed green shallots for regular. For the herbal garnish I used finely chopped shallot greens, which taste a lot like chives. I think the mint would have been good though. We liked this salad but weren't in love.

  • L.Nightshade on August 01, 2012

    I used frozen peas for this one, and probably tossed in a few more than the recipe called for. I made the dressing as written, with yogurt (Greek) included. I used a combination of mint and chives for the herb addition. I loved the toasted mustard seeds in the salad, they add extra oomph to the mustardy flavor. I'll probably make this again when I can get fresh peas, but it was very nice with the frozen also. The only thing I might change would be to add a little squirt of red wine vinegar, but even that would depend on the taste of the prepared mustard in the dressing; mine seemed to want for a bit of acidity.

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