Farm Stand Potato Salad

Becky Luigart-Stayner; Melanie J. Clarke
Yield: 8 servings (serving size: 1 cup)
Ingredients
- Dressing:
- 3 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- 1 tablespoon country-style Dijon mustard
- 1 teaspoon minced fresh or 1/4 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon celery seeds
-
Salad: - 1 3/4 pounds fingerling potatoes
- 1 cup sugar snap peas, trimmed
- 1 cup broccoli florets
- 1/4 cup diced red bell pepper
- 1/4 cup diced green bell pepper
- 1/4 cup diced yellow bell pepper
- 1/4 cup chopped green onions
Preparation
To prepare dressing, combine first 6 ingredients, stirring with a whisk.
To prepare salad, place potatoes in a saucepan, and cover with water. Bring to a boil. Reduce heat, and simmer 10 minutes or until tender. Remove potatoes from pan with a slotted spoon. Add peas and broccoli florets to pan. Cook 1 minute; drain.
Cut potatoes into 1/4-inch-thick slices. Combine potatoes, peas, broccoli, bell peppers, and green onions in a large bowl. Add dressing; toss well.
Nutritional Information
- Calories:
- 120 (29% from fat)
- Fat:
- 3.8g (sat 0.5g,mono 2.6g,poly 0.4g)
- Protein:
- 3.1g
- Carbohydrate:
- 19.8g
- Fiber:
- 2.6g
- Cholesterol:
- 0.0mg
- Iron:
- 1.9mg
- Sodium:
- 204mg
- Calcium:
- 29mg




