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Potato Salad with Sugar Snap Peas and Mustard Seed Dressing

3.4

(4)

A simple salad with a tangy dressing-perfect for and April picnic.

Recipe information

  • Yield

    Serves 4

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

Preparation

  1. Step 1

    Whisk first 5 ingredients in small bowl to blend. Season with salt and pepper.

    Step 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.

TagsPotato SaladSaladRed Skin PotatoPotatoRoot VegetableVegetableSugar Snap PeaPeaBean and LegumeRed OnionOnionSideStarterDinnerNut FreeGluten FreeDairy FreeVegetarianVeganEasyQuickWeeknight Meals30 Minutes or LessSimmerEasterSpringBon Appétit
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