Caesar Potato Salad with Sugar Snap Peas

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This recipe makes enough salad for a picnic in the park, or to pack in your lunch all week. MAKES: 6 to 8 servings. SOURCE: Bon Appétit | June 2009 by The Bon Appétit Test Kitchen
1 1/2 lbs. unpeeled assorted fingerling potatoes or baby potatoes (such as white-skinned, red-skinned, and purple), cut crosswise into 1/2inch thick slices
8 oz. trimmed sugar snap peas
1 bunch radishes, trimmed, sliced
1/2 small red onion, thinly sliced
1/4 cup olive oil
3 tbsp. fresh lemon juice
1 tbsp. Dijon mustard
1 clove garlic, 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.

Dish   Side Dish 
Features   Vegetarian

Tianna Jordan

Member since Aug 2009

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