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Spring Fingerling Potato Salad


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Prep: 10 min. •  Cook: 15 min. •  Serves: 4


Ingredients:

  • 16 oz. Tasteful Selections™ fingerling potatoes, sliced
  • 4 oz. sugar snap peas
  • 4 radishes, thinly sliced
  • 2 tbsp. diced red onion
  • ¼ c. extra virgin olive oil
  • Juice of ½ of a lemon
  • 1 tbsp. Dijon mustard
  • 1 clove garlic, minced
  • ¼ c. parmesan cheese, grated
  • Salt and pepper, to taste


Directions:


Place potatoes in a large saucepan and cover with water. Add salt and boil for 12-15 minutes, or until potatoes are tender. Add peas to water for last 3 minutes. Drain and set aside to cool for 5 minutes.


While the potatoes are cooking, in a small bowl, whisk together lemon juice, mustard, garlic, cheese and olive oil until combined. Add salt and pepper, to taste.


In a large bowl, combine potatoes, peas, radishes and onions; toss with dressing mixture.


Serve warm or refrigerate and serve cool.