Herby Potato Salad with Crunchy Vegetables
A potato salad with lots of contrasting textures and flavors. Crunchy snap peas, cool radishes and a mound of herbs and scallions combine with a tart, grainy mustard vinaigrette to create a delicious potato salad.
Yield: 6 as a side
Materials
For the Salad
- 28 ounces (800g) small, golf ball sized, waxy potatoes, cut in half
- 1½ cups (170g) sugar snap peas, strings and tough stems removed
- 4-5 (60g) radishes, thinly sliced
- 2 large scallions, green and light parts thinly sliced
- 1/2 cup soft herbs, roughly chopped (cilantro, parsely, mint, basil, dill, lovage- 1, 2 or any combo)
- salt and pepper, for seasoning
For the Vinaigrette
- 2 tablespoons grainy mustard
- 1 clove garlic, minced
- 2½ tablespoons champagne, sherry, red wine vinegar (or lemon juice)
- 1 teaspoon salt
- ¼ teaspoon pepper
- ¼ cup olive oil
Instructions
- Heat a small pot of water and 2 teaspoons salt. Bring to a boil. Add the snap peas. Cook for 30 seconds. Drain and immediately rinse with cold water until cool to the touch. Slice snap peas, lengthwise, into long shreds. Set aside.
- In a large pot, add the halved potatoes. Cover with cold water and 2 tablespoons salt. Bring to a boil. Lower heat to a steady simmer and cook until potatoes are just tender, about 8-10 minutes. Drain in colander and leave to steam dry.
- In a small bowl, whisk together all dressing ingredients, except the olive oil. Stream in olive oil slowly, whisking at the same time.
- In a large bowl, combine warm potatoes with the snap peas, radishes, herbs and scallions. Pour over the dressing and toss gently to combine. Taste and season with more salt and pepper, as needed. Serve immediately.
Notes
-it's best to dress the potatoes while they are still warm, so they absorb the vinaigrette better.
-leftovers keep for 2 days in the refrigerator.