Black-Eyed Pea And Potato Salad With Parsley
serves 2-4
This is a simple and rustic black-eyed pea and potato salad you might find as a light side for a Sunday lunch in the South. You could make it more traditional by cooking the peas with some ham hock or fat back.
4 small Yukon Gold potatoes, cut into 1/2-inch dice
1 teaspoon salt
1/4 cup chopped fresh parsley
1 teaspoon chopped fresh cilantro
1 clove garlic, minced
1 1/2 tablespoons red wine vinegar
3 tablespoons olive oil
2 plum tomatoes, chopped
1 (15-ounce) can black-eyed peas, rinsed and drained
prep: 15 minutes
total: 35 minutes
medium saucepan
colander
small bowl
whisk
can opener
large bowl
1. Prep all the ingredients. Combine the potato and salt in a medium saucepan and barely cover with water. Bring to a boil then reduce to a gentle simmer. Cook until the potatoes are tender, 8-10 minutes. Drain and set aside.
2. In a small bowl, whisk together the parsley, cilantro, garlic and vinegar. Drizzle in the oil in a thin stream, constantly whisking until the dressing emulsifies.
3. Combine the peas, tomatoes and potatoes in a large bowl. Add a little of the dressing at a time until the vegetables are coated but not drenched. Season to taste with salt and pepper.
