The base of this recipe is a simple potato salad dressed in a bright mustard dressing. It is elevated with addition of colorful, bright green spring vegetables. Sliced sugar snap peas and asparagus, plus lots of fresh herbs make this an optimal all-in-one fresh spring side.
| Level: | Easy |
| Total: | 50 min |
| Active: | 20 min |
| Yield: | 6 to 8 servings |
Ingredients
- 2 1/2 pounds baby red potatoes, halved or quartered if large
- Kosher salt
- 1 bunch asparagus, trimmed and thinly sliced on the bias
- 4 ounces sugar snap peas, trimmed and thinly sliced on the bias
- 1/4 cup white wine vinegar
- 3 tablespoons country Dijon mustard
- 1/2 shallot, minced
- 1/3 cup extra-virgin olive oil
- Freshly ground pepper
- 1/4 cup chopped fresh parsley
- 2 tablespoons chopped fresh chives
Instructions
- Put the potatoes in a large pot and cover with water by 1 inch; season with salt. Bring to a boil, then reduce to a simmer and cook until tender but still holding their shape, 10 to 12 minutes. Drain, then spread out on a baking sheet to cool slightly, about 20 minutes.
- While the potatoes cook, bring a medium saucepan of salted water to a boil. Add the asparagus and peas and cook until bright green and crisp-tender, about 30 seconds. Drain, then immediately run under cold water to cool. Transfer to a towel-lined plate and blot dry.
- Whisk together the vinegar, mustard and shallot in a large bowl. Whisk in the olive oil until smooth. Add the potatoes, asparagus and peas, tossing to coat; season with salt and pepper. Add half of the chopped herbs and toss, then sprinkle the remaining herbs on top.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 200 |
| Total Fat | 10 g |
| Saturated Fat | 1 g |
| Carbohydrates | 26 g |
| Dietary Fiber | 4 g |
| Sugar | 3 g |
| Protein | 4 g |
| Cholesterol | 0 mg |
| Sodium | 496 mg |