Spring Pea and Basil Potato Salad
Spring Pea and Basil Potato Salad offers a fresh twist with ripe peas and aromatic basil, perfect for spring. Gluten-free and dairy-free. Serves 8 in just over 2 hours.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at ripplefoods.com.
Cooking tools:
- Blender
- Saucepan
- Stove
- Colander
- Mixing bowl
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Refrigerator
- Spoon
Ingredients
- 1 cup Ripple Original
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1/4 tsp pepper
- Pinch red chili flakes
- 2 lb fingerling potatoes, halved
- 2 cups fresh or frozen peas
- 1/4 cup olive oil
- 2 tbsp white wine vinegar
- 2 tbsp lemon juice
- 2 tsp Dijon mustard
- 1/3 cup sliced sun-dried tomatoes
- 1/4 cup packed fresh basil leaves, torn
- 1 cup pea shoots
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