Skip to main content

Boiled Potatoes with Peas and Lemon

Boiled Potatoes with Peas and Lemon

YIELD — 2–4 servings

Ingredients

  • 1 pound small potatoes, purple or otherwise
  • Kosher salt
  • White distilled vinegar, optional
  • ¼–½ pound snap or snow peas, halved lengthwise or thinly sliced
  • 1 large spring onion (or 2 scallions), thinly sliced
  • 1–2 lemons for zesting and juicing
  • Freshly ground black pepper

Preparation

  1. Bring a medium–large pot of water to a boil and season it heavily with salt and white distilled vinegar (a generous glug, taste the water, should be slightly acidulated), if you like (this is optional but will impart a good, deep tang to the finished boiled potato).
  2. Drain and let cool enough to halve potatoes lengthwise. Scatter them on a large plate or shallow bowl and top with the peas and spring onion/scallion. Season with salt, zest the lemon over everything, juice the lemon over everything, give it lots of olive oil to cover, and finish with black pepper. 
  3. This one doesn’t need herbs, but it goes without saying that dill would be perfect here. 

Discussion

More recipes

Kale Salad with Honey’d Walnuts

Kale salad, how 2013, I know. But it’s undeniably a great candidate for a meal like this. It’s sturdy, almost masquerading as a side instead of a salad, it’s one of the only salad greens that get better with age and can even be saved as a leftover with little to no consequences.
Citrus Salad with Bitter Greens

Citrus Salad with Bitter Greens

The perfect way to use winter citrus. Arrange bitter leaves on a plate, layer with sliced citrus and onion and season casually with flaky salt, vinegar and oil.

Any-Greens Mustard Dressing

This one is pretty basic, but very good, with lots of whole grain mustard– the spicier the better for me– but Dijon works, too (just expect a creamier texture). As for the greens, peppery arugula, crisp romaine, and ruffly kale are all great contenders, but my hands-down favorite is escarole.
All recipes