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Turmeric Potato and Pea with Fresh Mint

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This dish  can be served as a warm salad or a side dish. 

 Serves 4-6

Prep Time: 10 min Cook Time 20 min


Ingredients: 

6 medium Yukon gold potatoes, sliced
1 cup shelled fresh or frozen pea
½ tsp. turmeric powder
1 garlic clove, minced
15 fresh mint leaves (5 mint leaves finely chopped and 10 mint leaves for garnishing)
2 tbsp. olive oil
½ lemon
Sea salt


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In a boiling salted water cook peas for 2 minutes until al dente. Drain.

Scrub potatoes with a brush to remove any dirt, then rinse. Slice potatoes and place them into a medium pot.  Add enough cold water to cover tops of the potatoes. Add 1/2 to 1 teaspoon salt and ½-teaspoon turmeric to water. Bring water to boiling, then reduce heat to medium and cook potatoes for 15 minutes, until fork tender. Drain potatoes in a colander.

To make dressing, mix chopped mint and garlic into olive oil. Add lemon juice and season with salt.

Put vegetables in a salad bowl. Add dressing and toss carefully trying not to break potatoes.  Serve with the fresh mint leaves.

Sincerely....Nellie

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  • Home
  • About Us
  • Vegetable Soup
  • Soup
    • WeightWatchers ZERO POINTS VEGGIE SOUP, Our Way
    • Chilled Soup
    • Bean/Barley/Pea/Lentil Soup
    • Crock Pot Soup
    • Children love soup !
    • Seafood Soup
    • Meat Soup
    • Chicken & Turkey Soup
  • Stock
    • Beef Stock
    • Cilantro Stem Broth
    • Chicken Stock
    • Corn Broth
    • Discard Broth
    • Mushroom Broth
    • Shellfish Stock
    • Tomato Broth
    • Vegetable Stock
    • Vegetable Stock with Lemon Grass
  • Sides and more...
  • How To
  • DESSERT Blog
  • Blog