Potato salad with parsley vinaigrette

68

PREP TIME

15 min

TOTAL TIME

25 min

Makes

8 Servings

Potato salad with parsley vinaigrette

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
  • 20 g,
  • Fat
  • 7 g,
  • Fibre
  • 3 g,
  • Sodium
  • 182 mg.

Make Ahead Tip: Prepare salad and dressing, then pack in separate bags or containers. Refrigerate up to a day. Toss just before serving.

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