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Categories:
red potatoes vegetable broth sugar snap pea peas dressing red wine vinegar mustard sugar salt fresh ground pepper extra-virgin olive oil red onion red radish flat-leaf Italian parsley
Viewed: 26 - Published at: 7 years agoIngredients
- 3 1/2 lbs small red potatoes, scrubbed and cut in 1-inch chunks
- 1/2 cup vegetable broth (or chicken)
- 1 lb sugar snap pea
- 2 cups frozen tiny peas
- mustard dressing
- 1/3 cup red wine vinegar (or try 1/2 balsamic!)
- 2 tablespoons Dijon mustard
- 1 tablespoon sugar
- 2 1/2 teaspoons salt
- 1 teaspoon fresh ground pepper
- 1/2 cup extra virgin olive oil
- 1 cup red onion, sliced thinly in strips
- 1 cup thinly sliced red radish
- 1/2 cup chopped flat-leaf Italian parsley
Method
- Cook the potatoes in water to cover 12-15 minutes, until tender. Drain, then toss in a bowl with vegetable broth. Cover and refrigerate at least 2 hours or until chilled.
- Meanwhile bring 2 quarts of water to a boil and prepare a bowl of ice water. Add snap peas and green peas to boiling water, return to a boil and cook 1 minute or until snap peas turn bright green. Drain, then submerge in ice water to stop cooking and cool. Drain and refrigerate.
- Dressing:
- Whisk ingredients except oil in a small bowl until blended. Gradually add oil, whisking constantly until thickened. Cover and refrigerate.
- To serve:
- Put potatoes (with broth), snap peas, green peas, onion, radishes and parsley in a serving bowl. Whisk Mustard Dressing to recombine, add to bowl, and toss to mix and coat. Enjoy!
