Potato Salad With Parsley Vinaigrette

• Yield: 8 Servings
• Level: Easy

Time

• Total: 1 hour 25 minutes
• Prep: 15 minutes
• Cook: 10 minutes
• Inactive: 1 hour

Ingredients

• 1.5 Pounds Assorted Baby Potatoes
• 1/2 Pound Sugar Snap Peas
• 1/4 Cup Extra-Virgin Olive Oil
• 1/4 Cup Sherry Vinegar
• 2 Teaspoons Dijon Mustard
• 1/2 Teaspoon Salt
• 3/4 Cup Parsley
• 2 Cups Radishes
• 1/2 Red Onion
• Black Pepper (To Taste)

Preparation

• Skin And Slice Potatoes (1/2" Slices)
• Finely Chop Parsley
• Thinly Slice Radish
• Thinly Slice Red Onion

Directions

Potatoes

• In medium pot, boil potatoes covered until fork tender, 17 to 18 minutes.
• Add peas during last minute of cooking.
• Drain well.

Sauce

• Whisk olive oil, vinegar, dijon mustard, and salt in a large bowl.
• Add parsley, radishes, onion, potatoes and peas.
• Toss until well coated.
• Season with black pepper.
• Let refrigerate, covered, until cool.
• Toss and serve immediately.