Food & Cooking Recipes Salad Recipes Peas and Potatoes with Mint 3.9 (14) 1 Review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 30 mins Servings: 4 When the season strikes, why not combine three types of peas and red potatoes for a summer side that sings. Ingredients 1 pound small red potatoes, halved Salt and pepper 1 cup shelled English peas ½ pound snap peas, halved crosswise ¼ pound snow peas, halved crosswise 2 tablespoons unsalted butter, room temperature ½ teaspoon grated lemon zest plus 2 teaspoons juice 2 tablespoons chopped fresh mint leaves Directions In a medium pot, bring potatoes to a boil in salted water over high; reduce heat and simmer 12 minutes. Add peas and cook until bright green and crisp-tender, 2 minutes; drain. Transfer to a bowl and toss with butter, lemon zest and juice, and mint; season with salt and pepper and serve warm. Print