Potato Salad Primavera
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 200
- Total Fat
- 10
- Saturated Fat
- 1
- Carbohydrates
- 26
- Dietary Fiber
- 4
- Sugar
- 3
- Protein
- 4
- Cholesterol
- 0
- Sodium
- 496
- Total: 50 min
- Active: 20 min
Ingredients
2 1/2 pounds baby red potatoes, halved or quartered if large
Kosher salt
1 bunch asparagus, trimmed and thinly sliced on the bias
4 ounces sugar snap peas, trimmed and thinly sliced on the bias
1/4 cup white wine vinegar
3 tablespoons country Dijon mustard
1/2 shallot, minced
1/3 cup extra-virgin olive oil
Freshly ground pepper
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh chives
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.