Caesar Potato Salad with Sugar Snap Peas
This recipe makes enough salad for a picnic in the park, or to pack in your lunch all week.
1 1/2 pounds unpeeled assorted fingerling potatoes or baby potatoes (such as white-skinned, red-skinned, and purple), cut crosswise into 1/2-inch-thick slices
8 ounces trimmed sugar snap peas
1 bunch radishes, trimmed, sliced
1/2 small red onion, thinly sliced
1/4 cup olive oil
3 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1 garlic clove, pressed
1/2 cup freshly grated Parmesan cheese
- Steam potatoes on steamer rack set in large pot over boiling water until almost tender, about 10 minutes.
- Add sugar snap peas and steam until peas are crisp-tender and potatoes are just tender, 1 minute longer.
- Transfer vegetables to large bowl.
- Cool slightly.
- Add radishes and onion.
- Whisk next 4 ingredients in small bowl to blend.
- Whisk in Parmesan. Season dressing with salt and generous amount of pepper.
- Add dressing to potato mixture; toss to coat.
- Season with more salt and pepper, if desired.
- Serve warm or at room temperature.
Per serving: 199.23 (kcal) calories, 40.7 % calories from fat, 9.01 g fat, 1.98 g saturated fat, 5.00 mg cholesterol, 24.01 g carbohydrates, 2.89 g dietary fiber, 1.46 g total sugars, 21.12 g net carbohydrates, 5.81 g protein Nutritional analysis provided by Bon Appétit