Ingredients
|
2
lbs.
|
small red potatoes, cut into bite-sized pieces
|
|
1/4
cup
|
white cooking wine
|
|
2
Tbsp.
|
olive oil
|
|
1
Tbsp.
|
lemon juice
|
|
3
Tbsp.
|
sweet and spicy course ground mustard
|
|
1/4
cup
|
onions, finely chopped
|
|
1/4
cup
|
fresh dill, chopped (or 1 Tbsp. dried dill)
|
|
2
cups
|
Green Peas (766), frozen Buy this ingredient
|
|
Steps
1. Place potatoes in large saucepan; cover with salted water. Bring to boil and cook until potatoes are almost tender (8 to 10 minutes).
2. Meanwhile, in a small bowl, whisk cooking wine, oil, lemon juice and mustard until smooth. Stir in onions and dill. Set aside.
3. When potatoes are almost tender, add peas and cook until heated through, about 3 to 5 minutes. Drain and place in a large bowl.
4. Toss potato mixture with dressing. Serve warm.
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