Ingredients
1/4
cup white wine vinegar
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
Directions
2.
Whisk first 3 ingredients together in small bowl. Stir in dill. Season generously with salt and pepper.
4.
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.
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