- Slice potatoes crosswise into 1/2-in. slices. Boil, covered, in a medium pot until forktender, 17 to 18 min. Add peas during the last min of cooking. Drain well.
- Whisk oil with vinegar, Dijon and salt in a large bowl. Add parsley, then radishes, onion, potatoes and peas. Toss until well coated. Season with pepper. Serve immediately.
This lightly dressed potato salad breaks free from the traditional mayonnaise-based version. This delicious dish features a diverse combination of vegetables, herbs and a little punch of mustard.
Make Ahead Tip:
Prepare salad and dressing, then pack in separate bags or containers. Refrigerate up to a day. Toss just before serving.