A Definite Yes to Swedish Potato, Pea and Ham Salad

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.

Dill Dressing

  • 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

For Dressing:

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)

For Salad:

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


About tamisrenteria

Tamis Renteria, author and anthropologist, writes novels and short stories about people struggling with different religious, spiritual, and cultural traditions. She lives with her husband and youngest son in Tucson, Arizona where she types on a Mac, cooks ethnic food, and gardens among the sahuaros.
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