Prep 5 mins
Cook 20 mins
Posted for Zaar World Tour. From Greece....
- 236.59 ml dill (chopped)
- 29.58 ml olive oil
- 1 large onion
- 226.79 g bag frozen baby peas
- 3 medium waxy potatoes
- Chop the onion and lightly fry in olive oil.
- Add the peas, and stir in the dill.
- Chop the potatoes into 4 segments each and add to the pan.
- Add water until just covering the peas and potato.
- Simmer until potato is soft but not overdone.
- Serve warm with some feta cheese (optional).
- Also good the next day!
Unpeeled photos were a hit with us too.. less work and more vitamins, a classic win/win situation. I liked very much that this didn't use mayo or dairy based dressings or eggs and that the dressing was tasty but not overpowering. More of a compliment of a sauce to the onion, potatoes and peas. Please see my Rating System: 4 excellent stars for a recipe that pleased guests and was something different but not too wildly different, it even pleased one of our slightly more fussy guests. Thanks!
We liked this! I didn't add the peas until the very end as I like crunchy tender peas. Also, I added some butter and salt and pepper for a bit more flavor. Thank you for posting Angela, I'd never thought about making peas and potatoes together! Made for ZWT, please see my rating system as I rate tougher than most.
GREAT TASTE & EASY TO MAKE ~ What more would one want in a side dish, & I appreciated the fact that the potatoes were left unpeeled! Since I do like my fresh peas barely cooked (Most of the time I just pour boiling water over them & let them set a minute or two!), I added them at almost the last minute, so at least they were warm! Thanks for a great recipe! [Made & reviewed while in Greece on Zaar's World Tour 4]