Enhance basic potato salad with the addition of fresh produce such as bell peppers, sugar snap peas, and broccoli.
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
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
How to Make It
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.