Ingredients
- 3/4 cup olive oil
- 1/4 cup white wine vinegar
- 1/4 cup Dijon mustard
- 3/4 cup packed chopped fresh dill
- 2 10-ounce packages frozen petite green peas
- thawed
- drained or 3 pounds fresh peas
- shelled
- 1 pound red potatoes
- peeled
- cut into 1/2-inch dice
- 12 ounces smoked ham (such as Black Forest)
- diced
- 1 15-ounce can black-eyed peas
- rinsed
- drained
- 1 large red bell pepper
- diced
- 1 large yellow bell pepper
- diced
- 1 cup diced red onion
Instructions
- Whisk first 3 ingredients together in small bowl.
- Stir in dill.
- Season generously with salt and pepper.
- If using fresh peas, steam until tender, about 3 minutes.
- Do not precook frozen peas.
- Transfer peas to bowl.
- Steam potatoes over boiling water until tender, about 15 minutes.
- Cool completely.
- Add to peas.
- Add all remaining ingredients to peas.
- (Can be made 6 hours ahead.
- Cover and chill.)
- Toss salad with dressing.
- Season to taste with salt and pepper.
← Back to all recipes