Potato salad with parsley vinaigrette

Prep 15 min
Total 25 min
Makes 8 Servings



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
3/4 cup
finely chopped parsley
2 cups
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.


Calories 152, Carbohydrates 20 g, Fat 7 g, Fibre 3 g, Sodium 182 mg.
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