assorted baby potatoes, yellow, purple and red skinned
sugar snap peas, about 2 cups trimmed
extra-virgin olive oil
finely chopped parsley
thinly sliced radishes, about 12 radishes
red onion, thinly sliced
- 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.
Make Ahead Tip: Prepare salad and dressing, then pack in separate bags or containers. Refrigerate up to a day. Toss just before serving.
Carbohydrates 20 g
Fat 7 g
Fibre 3 g
Sodium 182 mg