Spring Fingerling Potato Salad
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Prep: 10 min. • Cook: 15 min. • Serves: 4
- 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
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.