Summer Potato Salad with Fresh Peas

Preparation info
  • Serves


    • Difficulty


Appears in
Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

By Claire Criscuolo

Published 2014

  • About

You can enjoy this delicious salad for lunch or a light supper as it contains good protein and iron from the peas and the soy chicken, along with plenty of carbohydrates, vitamins, and minerals. Serve it over tender local organic greens like baby spinach for a wonderful summer meal.


  • Sea salt
  • 6 medium organic potatoes, red skin, purple, or other
  • 2 medium carrots


  1. Bring a large covered pot of lightly salted water to a boil over high heat. Add the potatoes. Cook for about 20 minutes, until barely tender when tested with a fork. Add the carrots, peas, zucchini, and the soy chicken strips. Continue to cook for about 2 minutes, stirring once to combine, until the potatoes are tender. Drain. Turn onto a large platter.
  2. Using t