Potato & Peapod Salad

From Jan Neumann.

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3/4 lb. small red potatoes
1 1/2 tablespoons fresh lemon juice
salt to taste
1/4 lb. snow peas, trimmed & cut in 1/2
1 1/2 teaspoons dijon mustart
1 tablespoon olive old


  1. 1/4 the potatoes lengthwise, then cut them crosswise into 1/2 inch pieces. Steam 8-12 minutes or until just tender.
  2. Toss potatoes with 2 teaspoon lemon juice and salt, let cool 15 minutes.
  3. Boil water and blanch snow peas for 5 seconds. Drain and refresh in colander. Add to potatoes.
  4. Whisk remaining lemon juice, mustard and oil. Pour dressing over vegetables and toss gently. Serve at room temperature.