Caesar Potato Salad with Sugar Snap PeasLisa Hubbard
This recipe makes enough salad for a picnic in the park, or to pack in your lunch all week.
Recipe information
Total Time
30 minutes
Yield
Makes 6 to 8 servings
Ingredients
1 1/2 pounds unpeeled assorted fingerling potatoes or baby potatoes (such as white-skinned, red-skinned, and purple), cut crosswise into 1/2-inch-thick slices
8 ounces trimmed sugar snap peas
1 bunch radishes, trimmed, sliced
1/2 small red onion, thinly sliced
1/4 cup olive oil
3 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1 garlic clove, pressed
1/2 cup freshly grated Parmesan cheese
Preparation
Steam potatoes on steamer rack set in large pot over boiling water until almost tender, about 10 minutes. Add sugar snap peas and steam until peas are crisp-tender and potatoes are just tender, 1 minute longer. Transfer vegetables to large bowl. Cool slightly. Add radishes and onion. Whisk next 4 ingredients in small bowl to blend. Whisk in Parmesan. Season dressing with salt and generous amount of pepper. Add dressing to potato mixture; toss to coat. Season with more salt and pepper, if desired. Serve warm or at room temperature.
Nutrition Per Serving
Per serving: 199.23 (kcal) calories
40.7 % calories from fat
9.01 g fat
1.98 g saturated fat
5.00 mg cholesterol
24.01 g carbohydrates
2.89 g dietary fiber
1.46 g total sugars
21.12 g net carbohydrates
5.81 g protein
#### Nutritional analysis provided by Bon Appétit
Recipe notes
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