Spring Potato Salad with Sugar Snap Peas and Radishes - Gluten-free + Vegan
Prep time: 
Cook time: 
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Serves: 4-6
  • ¼ cup olive oil
  • 2 tablespoons white wine vinegar
  • 2 tablespoons whole grain dijon mustard
  • 1 clove garlic, minced
  • 1 lb baby red potatoes, washed and cut into ½-inch slices
  • ½ lb sugar snap peas, trimmed
  • 1 small bunch radishes, 4 to 6, trimmed and sliced thin
  • 1 /2 small red onion, sliced thin
  • 2 tablespoons fresh mint, sliced thin
  • salt and pepper, to taste
  1. Whisk the 4 dressing ingredients together in a small bowl to combine. Set aside.
  2. Set up an ice bath in a large bowl, by filling it with cold water and ice cubes. Meanwhile bring a medium saucepan of salted water to a rolling boil, add the sugar snap peas and blanch for 1 to 2 minutes, immediately remove the snap peas to the ice bath with a slotted spoon. Leave the pot of water on the stove and over a medium-high heat. Add the potatoes to the same pot and bring the water back to a boil. Cook for about 10 minutes, until the potatoes are just tender.
  3. Drain the potatoes and if you want to cool them quicker, run some cold water over them.
  4. Once the snap peas and potatoes are cooled and drained (you can pat them dry to make sure they are nice and dry), add them to a large serving bowl with radishes, onion and fresh mint. Mix the dressing and pour over the salad. Toss gently to combine. Salt and pepper, to taste.
  5. Serve at room temperature or cold, and enjoy!
Recipe by Tasty Yummies at https://tasty-yummies.com/spring-potato-salad-with-sugar-snap-peas-and-radishes-gluten-free-vegan/