Potato Salad with Sugar Snap Peas and Mustard Seed Dressing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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A simple salad with a tangy dressing-perfect for and April picnic. Ingredients:
1/3 cup olive oil |
5 tablespoon whole grain dijon mustard |
3 tablespoons yellow mustard seeds |
3 tablespoons (packed) chopped fresh dill |
2 tablespoons white wine vinegar |
1 1/2 pounds medium-size red-skinned potatoes, each cut into 6 wedges, each wedge cut cros swise in half |
8 ounces sugar snap peas, stringed |
1/2 cup chopped red onion |
Directions:
1. Whisk first 5 ingredients in small bowl to blend. Season with salt and pepper.
2. Steam potatoes just until tender, about 10 minutes. Transfer to large bowl; add 3 tablespoons dressing and toss to coat. Steam sugar snap peas until just crisp-tender, about 2 minutes. Cool. Add to bowl with potatoes. Add red onion. Pour remaining dressing over salad; toss to coat. Season to taste with salt and pepper.
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