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Farm Stand Potato Salad

Cooking Light
Farm Stand Potato Salad
Becky Luigart-Stayner; Melanie J. Clarke
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Good, Solid Recipe

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
Barbara Lauterbach, Cooking Light, JULY 2002

Member Ratings and Reviews

5 stars
Pincherry
The one thing that I think helps this dressing is to add sugar....I found the dressing way too sour. I have tried it once adding the dressing to warm potatoes and once cold potatoes. Because the dressing is scant (not that much oil), it is best to add it to the cold potatotes since otherwise too much is absorbed by the warm potatoes and you end up with a very dry salad. I guess another option would be to increase the dressing.10/04/07

5 stars
GlossyVeneer from An Unknown Location
I didn't have celery seeds, so I left those out. My husband (who hates vegetables) said he would rate it at a 2, but he kept digging into the bowl to eat more. That seemed pretty successful to me. It was a good, summery, light alternative to regular potato salad that we served with burgers. (BTW - I hate mustard, but couldn't detect a real 'mustardy' taste to this, so that was good.)06/22/07