Yeah, yeah, I know; my last entry was long-winded and didn’t go anywhere. So sue me. But tonight I have a treat for you: an unexpectedly good recipe from Sweden that I got from epicurious.com.* I was doubtful that I’d like it, but it turns out to be a wonderful blend of ingredients, visually colorful, with a solid base of peas and potato balanced with just the right amount of crunch, punch, and a tiny edge of sweetness.
- 3/4 cup olive oil
- 1/4 cup white wine vinegar
- 1/4 cup Dijon mustard
- 3/4 cup packed chopped fresh dill (I used 1/2 cup not packed, and a pinch of dried dill)
- 2 10 oz. packages frozen petite green peas, thawed and drained or 3 lbs fresh peas, shelled.
- 1 lb. red potatoes, peeled, cut into 1/2 inch dice
- 12 ounces smoked ham (such as Black Forest) diced
- 1 15 oz can black-eyed peas
- 1 large red bell pepper, diced
- 1 large yellow bell pepper, diced
- 1 cup diced red onion
Whisk first 3 ingredients together in small bowl. Stir in dill. Season generously with salt and pepper. (Or shake it all up together in a covered flask or bottle)
If using fresh peas, steam until tender, about 3 minutes. For frozen peas, do not cook; just leave them thawed and well drained. Transfer peas to large bowl. Steam potatoes over boiling water until tender, about 12-15 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.
*www.epicurious.com originally from Bon Appetit, April 1993