Potato salad with parsley vinaigrette

Name: Potato salad with parsley vinaigrette
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 8
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

Prep Time15 mins
Total Time25 mins
Makes8 Servings

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.

FILED UNDER:

barbecue Vegetarian side dishes lunch vegetables Picnic stovetop