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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Enhance basic potato salad with the addition of fresh produce such as bell peppers, sugar snap peas, and broccoli. Ingredients:
3 tablespoons fresh lemon juice |
2 tablespoons olive oil |
1 tablespoon country-style dijon mustard |
1 teaspoon minced fresh or 1/4 teaspoon dried thyme |
1/2 teaspoon salt |
1/2 teaspoon celery seeds |
1 3/4 pounds fingerling potatoes |
1 cup sugar snap peas, trimmed |
1 cup broccoli florets |
1/4 cup diced red bell pepper |
1/4 cup diced green bell pepper |
1/4 cup diced yellow bell pepper |
1/4 cup chopped green onions |
Directions:
1. To prepare dressing, combine first 6 ingredients, stirring with a whisk.
2. To prepare salad, place potatoes in a saucepan, and cover with water. Bring to a boil. Reduce heat, and simmer 10 minutes or until tender. Remove potatoes from pan with a slotted spoon. Add peas and broccoli florets to pan. Cook 1 minute; drain.
3. Cut potatoes into 1/4-inch-thick slices. Combine potatoes, peas, broccoli, bell peppers, and green onions in a large bowl. Add dressing; toss well.
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