It’s summer, you’re grilling for a crowd, and the last thing you want to do is slave away over side dishes in your kitchen while your guests mingle outside and have fun. If you don’t want to, then don’t! There are many options for summer side dishes that can be made in advance and served cold to feed a hungry crowd. Some of these dishes actually even get better as they sit! Today I’m cookin’ up PEI baby potato salad with fresh Ontario peas and a lemon-dill dressing. Not only is this dish really easy to make, but it’s a real crowd pleaser. It’s also great if you’re on side dish duty for a neighbourhood barbecue and you don’t know what to bring! It’s slightly different from other potato salads, really flavourful, and oh soooo Canadian eh? Click here for another great summer side dish, cabbage and radish slaw!
PEI Potato Salad with Fresh Ontario Peas and a Lemon-Dill Dressing
Celebrate some of Canada's simplest and most beautiful ingredients with this PEI baby potato salad with Ontario peas in a lemon-dill vinaigrette.
- Small bag of red mini PEI potatoes (about 680g), quartered
- 1 cup of fresh Ontario peas
- 2 large green onions , sliced thinly
- 1 tbsp of fresh dill , chopped
- Juice of 1 lemon
- 1 tbsp red wine vinegar
- 1 tsp extra virgin olive oil
- 1 tsp grainy Dijon mustard
- 1 tsp salt + 1 tsp. salt for boiling water
- 1/2 tsp black pepper
Fill medium-sized pot with water and add 1 tsp. salt. Bring to a boil. Add quartered mini potatoes to water and let cook until just shy of fork tender, 10-15 minutes.
Meanwhile, whisk together lemon juice, red wine vinegar, olive oil, mustard, salt and pepper in a bowl. Set aside.
When the potatoes are finished, drain water and transfer to a large bowl. Add fresh, raw peas and vinaigrette to the warm potatoes. Stir well to ensure all potatoes are coated in dressing. Cover and set aside at room temperature or in the fridge until ready to serve.
Add fresh dill right before serving to ensure it doesn't wilt. Enjoy!