Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Potato Salad Primavera
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- Level: Easy
- Total: 50 min
- Active: 20 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 200
- Total Fat
- 10 g
- Saturated Fat
- 1 g
- Carbohydrates
- 26 g
- Dietary Fiber
- 4 g
- Sugar
- 3 g
- Protein
- 4 g
- Cholesterol
- 0 mg
- Sodium
- 496 mg
The base of this recipe is a simple potato salad dressed in a bright mustard dressing. It is elevated with addition of colorful, bright green spring vegetables. Sliced sugar snap peas and asparagus, plus lots of fresh herbs make this an optimal all-in-one fresh spring side.
- Level: Easy
- Total: 50 min
- Active: 20 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 200
- Total Fat
- 10 g
- Saturated Fat
- 1 g
- Carbohydrates
- 26 g
- Dietary Fiber
- 4 g
- Sugar
- 3 g
- Protein
- 4 g
- Cholesterol
- 0 mg
- Sodium
- 496 mg
Ingredients
Directions
- Put the potatoes in a large pot and cover with water by 1 inch; season with salt. Bring to a boil, then reduce to a simmer and cook until tender but still holding their shape, 10 to 12 minutes. Drain, then spread out on a baking sheet to cool slightly, about 20 minutes.
- While the potatoes cook, bring a medium saucepan of salted water to a boil. Add the asparagus and peas and cook until bright green and crisp-tender, about 30 seconds. Drain, then immediately run under cold water to cool. Transfer to a towel-lined plate and blot dry.
- Whisk together the vinegar, mustard and shallot in a large bowl. Whisk in the olive oil until smooth. Add the potatoes, asparagus and peas, tossing to coat; season with salt and pepper. Add half of the chopped herbs and toss, then sprinkle the remaining herbs on top.
