Farm Stand Potato Salad

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 (used baby reds)
  
• 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

*We loved this! It's a really light, fresh version of potato salad-and obviously a lot healthier. And, it looks great with all the different colors, too!