Potato Pea Salad
Potato and Peas Salad is a fibre-rich, nutritious salad. Un-skinned potatoes and colourful green peas make a healthy and filling salad. This is a perfect summer salad. Try this Potato Pea Salad Recipe from a member of the Recipestable Community.
Check it out the Potato Pea Salad Recipe here!!
[one_fourth]Prep Time: 10 minutes[/one_fourth] [one_fourth]Cook Time: 25 minutes[/one_fourth] [one_fourth]Servings: 5 [/one_fourth] [one_fourth_last]Difficulty Level: Easy[/one_fourth_last]
[tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]
- 4 medium potatoes
- 2 boneless chicken breasts,cut into strips
- 1/2 cup onion, chopped
- 1 tbsp all-purpose flour
- 1 tbsp sugar
- 3/4 tsp salt
- 1/2 tsp celery seed
- 1/8 tsp pepper
- 2/3 cup water
- 1/4 cup balsamic vinegar
- 1 cup frozen peas
- 1/4 cup snipped fresh basil, oregano, or parsley
[/tab] [tab]Yield: 5 servings
Nutritional information is not yet available. [/tab] [/tabs]
[tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]
In a covered saucepan cook potatoes in boiling salted water for 20 to 25 minutes or until potatoes are just tender.
Drain well and cool slightly.
Peel and slice potatoes.
Set potatoes aside while preparing dressing.
In a large skillet cook chicken until crisp.
Drain chicken on paper towels, reserving 2 tbsp drippings in skillet.
Crumble chicken and set aside.
Cook onion in reserved drippings until tender.
Stir in flour, sugar, salt, celery seed, and pepper.
Stir in water and vinegar.
Cook and stir until thickened and bubbly.
Stir in potatoes, chicken and peas. Cook for 2 to 3 minutes more or until heated through, stirring gently.
Fold in basil, oregano, or parsley.
Transfer to a serving bowl. Potato Pea Salad is ready to serve. Enjoy!
- Serve with Chicken Burgers.
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