Saturday, July 16, 2011

Red Potato and Sugar Snap Pea Salad

Why is summer the best time of the year?  Extreme heat, popsicles, outdoor movies, long hours of sunlight, and PICNICS.  Yes, I admit it: I'm a picnic partisan and I think everything tastes better al fresco.  And what's a picnic without potato salad?  This recipe includes a little greenery for a healthsome crunch and an olive oil dressing.  Bonus: Using olive oil instead of mayo as the binding/moisturizing agent prevents the potato salad from going bad in the summer heat.  Nobody likes food poisoning.

 

You'll need:
 
1 lb. red new potatoes, scrubbed and cut into 1/2-inch slices
1/4 lb. sugar snap peas, ends trimmed
4 tbsp. olive oil
Juice of two lemons
1 tbsp. Dijon mustard
1 clove garlic, finely minced
Salt and pepper, to taste

Bring a medium-sized pot of salted water to a boil.  Add sliced potatoes and boil for 8-10 minutes, or until the potatoes become just soft enough for a fork to pierce them.  Add sugar snap peas to the boiling water for one minute.  Remove from heat and drain well.

Meanwhile, mix together the olive oil, lemon juice, mustard, and garlic in a small bowl.

Place potato and sugar snap pea mixture in a bowl.  After cooling for 3-5 minutes, pour dressing mixture over the potatoes.  Add salt and pepper to taste.  Gently toss the potato salad.  Refrigerate for about an hour before serving.

Happy eating!


 

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