Thursday, July 9, 2009

Farm Stand Potato Salad

8 servings (serving size: 1 cup)


  • 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


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)
*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!

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