Farm Stand Potato Salad

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