Caesar Potato Salad with Sugar Snap Peas |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This recipe makes enough salad for a picnic in the park, or to pack in your lunch all week. Ingredients:
1 1/2 pounds unpeeled assorted fingerling potatoes or baby potatoes (such as white-skinned, red-skinned, and purple), cut crosswise into 1/2-inch-thick slices |
8 ounces trimmed sugar snap peas |
1 bunch radishes, trimmed, sliced |
1/2 small red onion, thinly sliced |
1/4 cup olive oil |
3 tablespoons fresh lemon juice |
1 tablespoon dijon mustard |
1 garlic clove, pressed |
1/2 cup freshly grated parmesan cheese |
Directions:
1. Steam potatoes on steamer rack set in large pot over boiling water until almost tender, about 10 minutes. Add sugar snap peas and steam until peas are crisp-tender and potatoes are just tender, 1 minute longer. Transfer vegetables to large bowl. Cool slightly. Add radishes and onion. Whisk next 4 ingredients in small bowl to blend. Whisk in Parmesan. Season dressing with salt and generous amount of pepper. Add dressing to potato mixture; toss to coat. Season with more salt and pepper, if desired. Serve warm or at room temperature.
2. Per serving: 199.23 (kcal) calories, 40.7 % calories from fat, 9.01 g fat, 1.98 g saturated fat, 5.00 mg cholesterol, 24.01 g carbohydrates, 2.89 g dietary fiber, 1.46 g total sugars, 21.12 g net carbohydrates, 5.81 g protein Nutritional analysis provided by Bon Appétit
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