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Farm Stand Potato Salad

Becky Luigart-Stayner; Melanie J. Clarke
Yield 8 servings (serving size: 1 cup)
Enhance basic potato salad with the addition of fresh produce such as bell peppers, sugar snap peas, and broccoli. 

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
  • 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

Nutrition Information

  • calories 120
  • caloriesfromfat 29 %
  • fat 3.8 g
  • satfat 0.5 g
  • monofat 2.6 g
  • polyfat 0.4 g
  • protein 3.1 g
  • carbohydrate 19.8 g
  • fiber 2.6 g
  • cholesterol 0.0 mg
  • iron 1.9 mg
  • sodium 204 mg
  • calcium 29 mg

How to Make It

  1. To prepare dressing, combine first 6 ingredients, stirring with a whisk.

  2. 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.

  3. 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.