Try using a variety of colorful potatoes in this pretty spring dish.

Makes 8 servings

ACTIVE TIME: 35 minutes

TOTAL TIME: 35 minutes

EASE OF PREPARATION: Easy

Dressing
1/4 cup dry white wine
2 tablespoons canola or extra-virgin olive oil
3 tablespoons coarse-grained mustard
1/2 cup finely chopped shallots
1/4 cup chopped fresh dill
1/8 teaspoon salt
1/8 teaspoon freshly ground pepper

Salad
2 pounds small red-skinned potatoes, scrubbed and quartered or cut into bite-size pieces
Salt & freshly ground pepper to taste
2 cups fresh or frozen peas (see Note)
2 tablespoons lemon juice

1. To make dressing: Whisk wine, oil and mustard in a small bowl until smooth. Stir in shallots and dill and season with salt and pepper.
2. To make salad: Place potatoes in a large pot and cover with cold salted water. Bring to a boil, reduce heat to medium-low and cook, partly covered, until potatoes are almost tender, 8 to 10 minutes. Add peas and cook until heated through, 1 to 3 minutes. Drain and transfer to a large bowl. Add lemon juice and toss to coat.
3. Toss potato mixture with dressing. Adjust seasoning with salt and pepper. Serve within 1 hour.

NUTRITION INFORMATION: Per serving: 170 calories; 5 g fat (0 g sat, 3 g mono); 0 mg cholesterol; 27 g carbohydrate; 5 g protein; 4 g fiber; 85 mg sodium; 640 mg potassium.
Nutrition bonus: Vitamin C (30% daily value), Vitamin A (20% dv), Potassium (18% dv).
2 Carbohydrate Servings
Exchanges: 1 1/2 starch, 1/2 fat

TIP: Note: One pound of peas in the pod yields 1 cup shelled peas.

MAKE AHEAD TIP: Cover and refrigerate the dressing (Step 1) for up to 1 day.