I know you guys are aware just how much I adore cooking foods inspired by the season and what is most fresh. I don’t have to sell you on that. This salad came from a recent trip to the farmers market where I decided to grab the most delicious, in-season produce I could and just create from there. I had no clue what I was making when I bought everything, I just got it home and started brainstorming.

This salad is full of flavor, beautiful Spring colors and I love the combination of the tender baby red potatoes with the crunch for the sugar snap peas and the radishes. Plus the light dressing, is such a nice alternative to the usual creamy mayo-based dressings on most potato salads. The mint is the perfect compliment to the salad, finishing it with a bright, fresh flavor.

This salad is naturally gluten-free and vegan, so it would be perfect as a side dish at a BBQ or picnic when you have folks with restricted diets. It is sure to please all. This post was originally shared on Free People blog BLDG 25.

Spring Potato Salad with Sugar Snap Peas and Radishes - Gluten-free + Vegan

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Prep Time: 5 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 15 minutes minutes

Servings: 4 -6

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Ingredients 

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Dressing

• ¼ cup olive oil
• 2 tablespoons white wine vinegar
• 2 tablespoons whole grain dijon mustard
• 1 clove garlic, minced

Salad

• 1 lb baby red potatoes, washed and cut into 1/2-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

Instructions

• Whisk the 4 dressing ingredients together in a small bowl to combine. Set aside.
• 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.
• Drain the potatoes and if you want to cool them quicker, run some cold water over them.
• 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.
• Serve at room temperature or cold, and enjoy!