Potato Salad With Parsley Vinaigrette
84
- Prep Time15 min
- Total Time25 min
- Makes8 Servings
(Photo: Angus Fergusson)
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.
Ingredients
680 g assorted baby potatoes, yellow, purple and red skinned
200 g sugar snap peas, about 2 cups trimmed
1/4 cup extra-virgin olive oil
1/4 cup sherry vinegar
2 tsp Dijon mustard
1/2 tsp salt
3/4 cup finely chopped parsley
2 cups thinly sliced radishes, about 12 radishes
1/4 red onion, thinly sliced
Instructions
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.
Nutrition (per serving)
Calories 152, Carbohydrates 20g, Fat 7g, Fibre 3g, Sodium 182mg.
Make Ahead Tip: Prepare salad and dressing, then pack in separate bags or containers. Refrigerate up to a day. Toss just before serving.
