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.

Yield:

Serves 2-4

Ingredients

1. 1-1/2 lbs unpeeled assorted baby potatoes (such as white-skinned, red-skinned, and purple), cut cross-wise into 1/2 inch slices
2. 8oz trimmed sugar snap peas
3. 1 bunch radishes, trimmed and thinly sliced
4. 1/2 small red onion, thinly sliced
5. 1/4 cup olive oil
6. 3 tbsp fresh lemon juice
7. 1 tbsp dijon mustard
8. 1 garlic clove, pressed
9. 1/2 cup freshly grated parmesan

Directions

1. Steam potatoes on steamer rack set in large pot until almost tender, about 10 minutes. Add sugar snap peas and steam until crisp-tender, about 1 minute. Transfer veggies to a large bowl, cool slightly, then add radishes and onion.
2. Whisk olive oil, lemon juice, garlic clove and dijon mustard together in a small bowl until well blended. Whisk in parmesan. Season with salt and pepper.
3. Add dressing to potato mixture and toss to coat. Serve warm or at room temperature.

Notes