This is a wonderful new potato salad recipe that I tried. I will definitely be making this again. It's light and very healthy.
3 lb.new potatoes, halved
11/2 teaspoons kosher, salt, divided
4 oz. fresh snow peas or sugar snap peas
3 tablespoons coarse-grained Dijon mustard
3 tablespoons fresh lemon juice
1 tsp. sugar
1/4 teaspoon freshly ground black pepper
2/3 cup olive oil
1cup loosely packed fresh herbs (such as basil, chives, mint and dill) coarsely chopped
Bring potatoes with 1/2 teaspoon of salt to boil. Reduce heat to medium low and cook for 15 minutes or until tender, drain. Cool for 30 minutes.
Cook snow peas in 2 cups of boiling water for 1 minutes or until crisp tender, drain, press between paper towels. Cut peas into 1/2 inch pieces. Cover with plastic wrap and chill until ready to use.
Whisk together mustard, next 3 ingredients and remaining salt gradually add olive oil in s slow steady stream, whisking until smooth.
Gently toss together potatoes and 1/2 cup of dressing in a large bowl, and let stand for 30 minutes. Just before serving, gently stir in dressing. Add salt and pepper to taste.
This will make about 8 servings.
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