Potato salad with parsley vinaigrette
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.
, yellow, purple and red skinned
sugar snap peas
, about 2 cups trimmed
, about 12 radishes
, 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.
Nutrition (per serving)
- 20 g,
- 7 g,
- 3 g,
- 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.