FoodReference.com (since 1999)

RECIPE SECTION - Over 10,000 Recipes

 

Home   |   Articles   |   Food_Trivia   |   Today_in_Food_History   |   Food_Timeline   |   Recipes   |   Cooking_Tips   |   Videos   |   Food_Quotes   |   Who’s_Who   |   Culinary_Schools_& Tours   |   Food_Trivia_Quizzes   |   Food Poems   |   Free_Magazines   |   Food Festivals & Events

You are here > Home

RECIPESSalad RecipesPotato Salads page 1 >  German (Wisc) Potato & Pea Salad

 

FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

 

Culinary Schools & Cooking Classes
From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

WISCONSIN GERMAN BUTTERBALL POTATO & PEA SALAD WITH MINT DRESSING

German Butterball Potato & Pea Salad“I truly enjoy using Wisconsin’s German Butterball for salads for many reasons. The fact that it does not need to be sliced due to its small size and that it is easily cut with a fork due to its thin skin makes the perfect texture for a potato salad—tender, not mushy. And its buttery, earthy flavor elevates the overall taste of the salad. The Wisconsin German Butterball has my highest recommendation for a salad potato.”
Executive Chef Ulrich Koberstein, The American Club, Kohler, WI
YIELD: 4 servings

INGREDIENTS:

Salad:
• 2 lbs. Wisconsin German Butterball or other yellow-fleshed potato
• 1½ cups fresh, shelled peas or frozen
• ½ Tbsp. butter
• 2 celery stalks, nely sliced

Dressing:
• ¾ cup fresh mint
• ½ cup vegetable oil
• 1/3 cup fresh squeezed lemon juice
• 1 Tbsp. whole grain mustard
• 1 tsp. sugar
• Salt and freshly cracked pepper to taste
 

PROCEDURE:

For Salad:
1.
Place potatoes in large pot, cover with salted water and bring to a boil.

2. When potatoes are almost cooked, add the peas and cook for 2 minutes.

3. In a colander, drain the potatoes and peas then run under cold water for a few minutes. Place in serving bowl.

4. In a sauté pan add the butter, melt. Add celery and sauté for 2 minutes. Add to potato mixture and mix.

For Dressing:
1.
Place the mint and oil in blender, blend for 30 seconds.

2. Add the remaining ingredients, blend for 15 seconds.

3. Pour dressing over potato mixture and toss. Serve immediately.

NOTE: To use as a salad later do not mix in the peas until immediately before serving to keep them from losing their bright green color.
 

Wisconsin Potato & Vegetable Growers Association
www.wisconsinpotatoes.com

 

RELATED RECIPES

  Potato Salads page 1   |   Almond Caper Potato Salad   |   American Style Potato Salad   |   Avocado and Red Potato Salad   |   Baked Potato Salad   |   Bistro Potato Salad   |   Chayote & Potato Salad   |   Classic Potato Salad   |   Cucumber Potato Salad   |   Dutch Apple Salad   |   Ensalada Rusa (Spanish Style)   |   French Potato Salad   |   French Potato Salad w/Croutons   |   Garden Potato Salad   |   Gator Tater Salad   |   German Pickled Potato Salad   |   German Potato Salad, Classic   |   German Crockpot Potato Salad   |   German Potato Salad, Heart Healthy   |   German Potato Salad, NY Bold's Hot   |   German (Wisc) Potato & Pea Salad   |   Green Bean Potato Salad   |   Green Bean Potato Salad with Pesto   |   Grilled Beef Potato Salad   |   Grilled Italian Sausage & Potato Salad   |   Grilled Potato Ratatouille Salad   |   Grilled Potato Salad with Goat Chese   |   Grilled Rosemary Potato Salad   |   Hazelnut Dijon Potato Salad   |   Healthy New Potato Salad   |   Horseradish Potato Salad   |   Living It Up Potato Salad   |   Louisiana Style Potato Salad   |   Low Fat Potato Salad   |   New Potato Salad   |   New Potato Salad with Dill   |   Ozette Fingerling & Bean Salad   |   Piedmont Potato Salad   |   Play By Play Potato Salad   |   Poppy Seed Potato Salad  
  Home   |   About Us & Contact   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2024  James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.     Please take the time to request permission.
 

FoodReference.com Logo

 

Popular Pages