Potato & Sugar Snap Pea Salad |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 12 |
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If you like potatoe, snap peas, and green peas, here is a salad you will love! Adapted from Woman's Day magazine. Ingredients:
3 1/2 lbs small red potatoes, scrubbed and cut in 1-inch chunks |
1/2 cup vegetable broth (or chicken) |
1 lb sugar snap pea |
2 cups frozen tiny peas |
1/3 cup red wine vinegar (or try 1/2 balsamic!) |
2 tablespoons dijon mustard |
1 tablespoon sugar |
2 1/2 teaspoons salt |
1 teaspoon fresh ground pepper |
1/2 cup extra virgin olive oil |
1 cup red onion, sliced thinly in strips |
1 cup thinly sliced red radish |
1/2 cup chopped flat-leaf italian parsley |
Directions:
1. Cook the potatoes in water to cover 12-15 minutes, until tender. Drain, then toss in a bowl with vegetable broth. Cover and refrigerate at least 2 hours or until chilled.
2. Meanwhile bring 2 quarts of water to a boil and prepare a bowl of ice water. Add snap peas and green peas to boiling water, return to a boil and cook 1 minute or until snap peas turn bright green. Drain, then submerge in ice water to stop cooking and cool. Drain and refrigerate.
3. Dressing:.
4. Whisk ingredients except oil in a small bowl until blended. Gradually add oil, whisking constantly until thickened. Cover and refrigerate.
5. To serve:
6. Put potatoes (with broth), snap peas, green peas, onion, radishes and parsley in a serving bowl. Whisk Mustard Dressing to recombine, add to bowl, and toss to mix and coat. Enjoy!
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