New Potatoes with Peas and Mint – Vermont Organic Farm | Cedar Circle Farm & Education Center
The tangy sharpness of creme fraiche and wholegrain mustard offsets bright summer herbs and delicious new potatoes in this simple, early summer salad. Serve it warm, or chill and serve cold, topped...
Ingredients
- 1/4 cup mint leaves
- 1/2 cup creme fraiche
- 2 tsp wholegrain mustard to taste
- 2 T whole milk Greek style yogurt
- 10-12 potatoes halved
- 1 cup snap peas
- 2 cups fresh arugula optional
- 1/2 cup fresh dill sprigs
- salt and freshly ground pepper to taste
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