Walnut Creek Farmers' Market Spring Herb Potato Salad
May 11, 2021 09:51AM ● By Melissa Shaffer
By Natural Chef Melissa Shaffer
(mysingingvegetables.com)
Ingredients:
1.5 pounds new or other small potatoes, cut into 1" bite-sized chunks
2 cups sugar snap peas, strings removed
1/2 bunch radishes (about 4-5), thinly sliced
1 cup mixed herbs of choice, roughly chopped: dill, mint, and parsley
Optional: 1-2 cups mixed greens or arugula per person
Optional: 1-2 soft or hard-boiled eggs per person
Lemon Dijon Vinaigrette:
1 large clove garlic, crushed or minced*
1 tsp lemon zest*
3 Tbs lemon juice*
2 tsp Dijon mustard
1/2 tsp salt
Directions: Bring a medium saucepan with salted water to a boil. Add sugar snap peas and blanch 1 minute or until bright green but still crisp. Remove peas with a slotted spoon and place into a large bowl with ice water. Once cool, place on a towel to dry. Bring water back to a boil and add potatoes, cooking about 5-10 minutes or until easily pierced. Drain and let cool. Slice peas on the diagonal into 2-3 pieces each and place in a large bowl with radishes, potatoes, and herbs. Shake or mix dressing ingredients together, then toss with vegetables. Season with salt and pepper. Let sit for 10 minutes for flavors to absorb, then enjoy at room temperature or refrigerate for later use. (Optional: For a complete meal, serve on a bed of mixed greens or arugula and top with soft or hard boiled eggs.)
Ingredients:
1.5 pounds new or other small potatoes, cut into 1" bite-sized chunks
2 cups sugar snap peas, strings removed
1/2 bunch radishes (about 4-5), thinly sliced
1 cup mixed herbs of choice, roughly chopped: dill, mint, and parsley
Optional: 1-2 cups mixed greens or arugula per person
Optional: 1-2 soft or hard-boiled eggs per person
Lemon Dijon Vinaigrette:
1 large clove garlic, crushed or minced*
1 tsp lemon zest*
3 Tbs lemon juice*
2 tsp Dijon mustard
1/2 tsp salt
Directions: Bring a medium saucepan with salted water to a boil. Add sugar snap peas and blanch 1 minute or until bright green but still crisp. Remove peas with a slotted spoon and place into a large bowl with ice water. Once cool, place on a towel to dry. Bring water back to a boil and add potatoes, cooking about 5-10 minutes or until easily pierced. Drain and let cool. Slice peas on the diagonal into 2-3 pieces each and place in a large bowl with radishes, potatoes, and herbs. Shake or mix dressing ingredients together, then toss with vegetables. Season with salt and pepper. Let sit for 10 minutes for flavors to absorb, then enjoy at room temperature or refrigerate for later use. (Optional: For a complete meal, serve on a bed of mixed greens or arugula and top with soft or hard boiled eggs.)
