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This fresh and crunchy potato salad is accented with spring and summer vegetables, a great dish for upcoming picnics and potlucks.
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Ingredients
For 8 Serving(s)
spring-potato-salad-with-sugar-snap-peas
- 1 1/2 lb potatoes
- 8 oz sugar snap peas
- 1 bn radishes
- 1/2 red onion
- 3 T lemon juice
- 1 T Dijon mustard
- 1 clv garlic
- 1/4 clv olive oil
- salt
- pepper
- 1/2 c parmesan cheese
Spring Potato Salad with Sugar Snap Peas Directions
- Steam potatoes over a large pot of boiling water until almost tender, about 10 minutes. Arrange the sugar snap peas over the potatoes and steam until the peas are crisp-tender and the potatoes are tender, about 1 more minute. Transfer the potatoes and peas to a large bowl. Top with the radishes and red onion, and set aside.
- In a small bowl, whisk together the lemon juice, Dijon mustard, and pressed garlic. While whisking, drizzle in the olive oil, and whisk until incorporated. Season generously with salt and pepper. Pour the dressing over the potatoes, and toss gently to coat. Sprinkle with Parmesan, if using. Season to taste with more salt and pepper if necessary.
- Serve still warm, or at room temperature.