Fingerling Potato Salad With Sugar Snap Peas Recipes

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CAESAR POTATO SALAD WITH SUGAR SNAP PEAS



Caesar Potato Salad with Sugar Snap Peas image

Provided by Bon Appétit Test Kitchen

Categories     Salad     Potato     Side     Steam     Picnic     Vegetarian     Quick & Easy     Low Cal     High Fiber     Back to School     Backyard BBQ     Parmesan     Healthy     Low Cholesterol     Sugar Snap Pea     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 9

1 1/2 pounds unpeeled assorted fingerling potatoes or baby potatoes (such as white-skinned, red-skinned, and purple), cut crosswise into 1/2-inch-thick slices
8 ounces trimmed sugar snap peas
1 bunch radishes, trimmed, sliced
1/2 small red onion, thinly sliced
1/4 cup olive oil
3 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1 garlic clove, pressed
1/2 cup freshly grated Parmesan cheese

Steps:

  • 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.

POTATO SALAD WITH GREEN SUGAR SNAP PEAS



Potato Salad With Green Sugar Snap Peas image

Provided by Pierre Franey

Categories     easy, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

1/2 pound sugar snap peas (if not available, snow peas can be used)
Salt to taste
3/4 pound small red new waxy potatoes
2 tablespoons white-wine vinegar
4 tablespoons peanut or vegetable oil
3 tablespoons finely chopped shallots or scallions
1/2 teaspoon finely chopped garlic
4 tablespoons finely chopped chervil or parsley or both combined
Freshly ground pepper to taste

Steps:

  • Trim off ends of snap peas and remove strings.
  • In a saucepan, add snap peas and cover with water. Add salt, bring to a boil and cook for 3 to 4 minutes until crisp and tender. Drain.
  • Place potatoes in a saucepan. Add water to cover and salt. Bring to a boil, simmer for 20 minutes or until potatoes are tender. Do not overcook. Drain. The salad should be made while potatoes are still warm.
  • Peel potatoes and cut them into 1/4-inch slices. Leave skins on if desired. Place slices in a bowl and add snap peas. Add vinegar, oil, shallots, garlic, chervil, salt and pepper. Toss and blend well. Serve immediately.

Nutrition Facts : @context http, Calories 223, UnsaturatedFat 13 grams, Carbohydrate 21 grams, Fat 14 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 408 milligrams, Sugar 4 grams, TransFat 0 grams

POTATO SALAD WITH SUGAR SNAP PEAS AND MUSTARD SEED DRESSING



Potato Salad with Sugar Snap Peas and Mustard Seed Dressing image

Categories     Salad     Mustard     Potato     Side     Picnic     Pea     Spring     Dill     Bon Appétit

Yield Serves 4

Number Of Ingredients 8

1/3 cup olive oil
5 tablespoon whole grain Dijon mustard
3 tablespoons yellow mustard seeds
3 tablespoons (packed) chopped fresh dill
2 tablespoons white wine vinegar
1 1/2 pounds medium-size red-skinned potatoes, each cut into 6 wedges, each wedge cut cros swise in half
8 ounces sugar snap peas, stringed
1/2 cup chopped red onion

Steps:

  • Whisk first 5 ingredients in small bowl to blend. Season with salt and pepper.
  • Steam potatoes just until tender, about 10 minutes. Transfer to large bowl; add 3 tablespoons dressing and toss to coat. Steam sugar snap peas until just crisp-tender, about 2 minutes. Cool. Add to bowl with potatoes. Add red onion. Pour remaining dressing over salad; toss to coat. Season to taste with salt and pepper.

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