Summer Potato Salad with Fresh Peas

Name: Summer Potato Salad with Fresh Peas
Yield: Serves 6
Ingredients: 6 medium organic potatoes, red skin, purple, or other; ¾ pound organic baby spinach or other organic local greens; 1 pound fresh peas, shelled, about 1 cup; Sea salt; 1 small organic zucchini, diced; 3 tablespoons organic milk; 2 tablespoons chopped fresh organic chives; Pepper, to taste; ¼ cup low-fat mayonnaise; ¼ cup low-fat organic sour cream; 1 6- or 8-ounce package meatless chicken strips; 2 medium carrots, diced

Preparation info

Serves
6

Difficulty
Easy

Appears in

Welcome to Claire's

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.

Ingredients

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

Supper
Lunch
Gluten-free
Christmas

Method

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.
Using t