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Rosemary Split Pea Potato Salad

Salad Side Dish Main Dish

Rosemary Split Pea Potato Salad

  • Ready Time: 65min
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  • Prep Time: 10min
    Cook Time: 55min
  • Potato Type: Petite
  • Serves: 4
    Prep Method: Boiled
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Recipe by: Kelly Jones MS, RD, CSSD

This filling and nutrient-packed take on potato salad is a creative way to get all of your pre-workout energy.


  • 2 Cups low-sodium vegetable broth or water
  • 1 Cup dry split peas
  • 1 Tablespoon chili oil
  • 2 med shallots, finely diced
  • 1.5 lbs. petite potatoes, halved
  • 1 Tablespoon dried rosemary
  • Crushed red pepper to taste
  • 2 Cups arugula
  • Pepper
  • 1/2 tsp salt

Prep Time: 10min | Cook Time: 55min

  1. Bring the broth to a boil before adding split peas.
  2. Reduce heat and simmer until cooked through but still slightly firm, about 25-30 minutes.
  3. Heat large cast-iron pan over medium on stove with of the chili oil.
  4. Add shallots, stir and let cook, covered for 3-5 minutes
  5. Add the halved potatoes, stir, cover and reduce heat to just below medium. Let cook for 5 minutes.
  6. Add the rosemary, chili flakes, salt and pepper, and stir well.
  7. Cook, covered, on the stove top an additional 25 minutes, stirring every 5 minutes, and adding water as needed to keep potatoes from sticking OR bake potatoes in the same pan in the oven (uncovered) for an additional 20 minutes at 350 F
  8. Mix potatoes, split peas and arugula and serve.


Nutritionals are per serving.




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