Herbed Potato Salad 3

Ingredients

  • ½ teaspoon(s) Salt
  • 1 tablespoon(s) Dijon mustard
  • 1 tablespoon(s) Extra virgin olive oil
  • 2 teaspoon(s) white wine vinegar
  • 1 ½ pound(s) baby red potatoes - scrubbed and halved
  • 1 ½ cup(s) sugar snap peas - trimmed
  • 2 tablespoon(s) chopped fresh dill (or 2 teaspoon dried)
  • + 4 more ingredients
    • 2 tablespoon(s) chopped fresh parsley (or 2 teaspoon dried)
    • 3 tablespoon(s) minced onion
    • 2 celery stalks thinly sliced
    • ½ teaspoon(s) freshly ground black pepper

Blanch peas for approx. 30 seconds in boiling water - using a slotted spoon scoop out into a bowl of ice water to stop the cooking process. Using the same water boil the potatoes until cooked through - but still firm. Mix oil, vinegar, mustard, salt and pepper. Add to cooked and cooled potatoes. ...

View full recipe at RecipeTips.com

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