This is an elevated version of a classic, creamy potato salad. The dressing gets a pop of flavor from prepared horseradish and Dijon mustard. Toss with quickly blanched, crunchy sugar snap peas, celery and herbs for a colorful, creamy and refreshing summer side.
| Level: | Easy |
| Total: | 45 min |
| Active: | 30 min |
| Yield: | 8 servings |
| Level: | Easy |
| Total: | 45 min |
| Active: | 30 min |
| Yield: | 8 servings |
Ingredients
- Deselect All
- 3 pounds small red potatoes, quartered
- Kosher salt
- 3 tablespoons apple cider vinegar
- 8 ounces sugar snap peas, trimmed
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 2 tablespoons horseradish, drained
- 2 tablespoons Dijon mustard
- 1/2 teaspoon grated lemon zest
- Freshly ground pepper
- 2 stalks celery, thinly sliced
- 1/2 cup fresh dill, roughly chopped
- 1/4 cup chopped fresh chives
- 1/4 cup chopped fresh parsley
Instructions
- Put the potatoes in a large pot and add water to cover; season with salt. Bring to a boil, then reduce the heat and simmer until just tender, 10 to 12 minutes. Drain and transfer the potatoes to a large bowl. Add the vinegar and 1 teaspoon salt and toss. Let cool.
- Bring a saucepan of salted water to a boil. Add the snap peas and cook until crisp-tender, 1 minute. Transfer to a bowl of ice water, then drain and halve lengthwise.
- Whisk the mayonnaise, sour cream, horseradish, mustard, 2 tablespoons water and the lemon zest in a bowl; season with salt and pepper. Gently stir into the potatoes along with the snap peas, celery, dill, chives and parsley.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 269 |
| Total Fat | 14 g |
| Saturated Fat | 3 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 4 g |
| Sugar | 4 g |
| Protein | 5 g |
| Cholesterol | 14 mg |
| Sodium | 594 mg |
| Serving Size | 1 of 8 servings |
| Calories | 269 |
| Total Fat | 14 g |
| Saturated Fat | 3 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 4 g |
| Sugar | 4 g |
| Protein | 5 g |
| Cholesterol | 14 mg |
| Sodium | 594 mg |
Reviews
Yum!!!