New Potato, Little Gem, and Sweet Pea Salad | CUESA

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New Potato, Little Gem, and Sweet Pea Salad


Lauren Kiino, Il Cane Rosso.

It was demonstrated at CUESA’s Market to Table program on April 3, 2010.

Serves 4-6


Crème fraiche dressing
4 tablespoons champagne vinegar
¼ cup olive oil
2 tablespoons crème fraiche (or yogurt)
Zest of 1 lemon
Salt and pepper, to taste

1 pound new red skin potatoes (skin on), cooked until tender and cooled
4 heads little gem lettuce, trimmed and washed (or substitute romaine), cut into bite-sized pieces
1 cup fresh shelled English peas, blanched and cooled
2 scallions, cut into rings
2 tablespoons minced fresh tarragon (or 1 tablespoon each fresh mint and tarragon)
2 tablespoons minced fresh Italian parsley
Salt and pepper, to taste


  1. Whisk first four ingredients together.

  2. Gently toss all ingredients together with crème fraiche dressing.  Season with salt and pepper. Serve.



CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »