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Caesar Potato Salad with Sugar Snap Peas

Name: Caesar Potato Salad with Sugar Snap Peas
Ingredients: 1 1/2 pounds unpeeled assorted fingerling potatoes or baby potatoes (such as white-skinned, red-skinned, and purple), cut crosswise into 1/2-inch-thick slices; 8 ounces trimmed sugar snap peas; 1 bunch radishes, trimmed, sliced; 1/2 small red onion, thinly sliced; 1/4 cup olive oil; 3 tablespoons fresh lemon juice; 1 tablespoon Dijon mustard; 1 garlic clove, pressed; 1/2 cup freshly grated Parmesan cheese

A small grocery run gets this on the table.

Ingredients

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directions

1.
Steam potatoes on steamer rack set in large pot over boiling water until almost tender, about 10 minutes. Add sugar snap peas and steam until peas are crisp-tender and potatoes are just tender, 1 minute longer. Transfer vegetables to large bowl. Cool slightly. Add radishes and onion. Whisk next 4 ingredients in small bowl to blend. Whisk in Parmesan. Season dressing with salt and generous amount of pepper. Add dressing to potato mixture; toss to coat. Season with more salt and pepper, if desired. Serve warm or at room temperature.

Recipes sourced from Epicurious.com.

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