Directions:
- 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
| Amount Per 1 Serving | |||
| Calories | 199.44 Kcal (835 kJ) | ||
| Calories from fat | 94.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.53g | 16% | |
|---|---|---|---|
| Cholesterol | 0.1mg | 0% | |
| Sodium | 583.55mg | 24% | |
| Potassium | 389.27mg | 8% | |
| Total Carbs | 25.08g | 8% | |
| Sugars | 12.86g | 51% | |
| Dietary Fiber | 2.64g | 11% | |
| Protein | 2.55g | 5% | |
| Vitamin C | 21.1mg | 35% | |
| Vitamin A | 0.4mg | 13% | |
| Iron | 36.1mg | 200% | |
| Calcium | 58.5mg | 6% | |
| Amount Per 100 g | |||
| Calories | 103.72 Kcal (434 kJ) | ||
| Calories from fat | 49.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.47g | 16% | |
|---|---|---|---|
| Cholesterol | 0.05mg | 0% | |
| Sodium | 303.47mg | 24% | |
| Potassium | 202.44mg | 8% | |
| Total Carbs | 13.05g | 8% | |
| Sugars | 6.69g | 51% | |
| Dietary Fiber | 1.37g | 11% | |
| Protein | 1.32g | 5% | |
| Vitamin C | 11mg | 35% | |
| Vitamin A | 0.2mg | 13% | |
| Iron | 18.8mg | 200% | |
| Calcium | 30.4mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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