POTATO & SUGAR SNAP PEA SALAD

Potato & Sugar Snap Pea Salad image

Provided by Sharon123

Categories Potato

Time 25m

Yield 12 serving(s)

Number Of Ingredients 13

3 1/2 lbs small red potatoes, scrubbed and cut in 1-inch chunks
1/2 cup vegetable broth (or chicken)
1 lb sugar snap pea
2 cups frozen tiny peas
1/3 cup red wine vinegar (or try 1/2 balsamic!)
2 tablespoons Dijon mustard
1 tablespoon sugar
2 1/2 teaspoons salt
1 teaspoon fresh ground pepper
1/2 cup extra virgin olive oil
1 cup red onion, sliced thinly in strips
1 cup thinly sliced red radish
1/2 cup chopped flat-leaf Italian parsley

Steps:

Cook the potatoes in water to cover 12-15 minutes, until tender. Drain, then toss in a bowl with vegetable broth. Cover and refrigerate at least 2 hours or until chilled.
Meanwhile bring 2 quarts of water to a boil and prepare a bowl of ice water. Add snap peas and green peas to boiling water, return to a boil and cook 1 minute or until snap peas turn bright green. Drain, then submerge in ice water to stop cooking and cool. Drain and refrigerate.
Dressing:.
Whisk ingredients except oil in a small bowl until blended. Gradually add oil, whisking constantly until thickened. Cover and refrigerate.
To serve:
Put potatoes (with broth), snap peas, green peas, onion, radishes and parsley in a serving bowl. Whisk Mustard Dressing to recombine, add to bowl, and toss to mix and coat. Enjoy!

Nutrition Facts : Calories 232.4, Fat 9.5, SaturatedFat 1.4, Cholesterol 0.1, Sodium 589.8, Carbohydrate 33.4, Fiber 5.9, Sugar 5, Protein 5.3