Weekend Kitchen: Caesar Potato Salad with Sugar Snap Peas

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I've had this recipe ripped out from Bon Appetit magazine for a while now and finally made it last weekend.  I'm glad I did. . .I really like it!

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Ingredients:

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- 1 1/2 pounds unpeeled assorted fingerling potatoes or baby potatoes (such as white-skinned, red-skinned, and purple), cut crosswise into 1/2-inch-thick slices

- 8 ounces trimmed sugar snap peas
- 1 bunch radishes, trimmed, sliced
- 1/2 small red onion, thinly sliced
- 1/4 cup olive oil
- 3 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
- 1 garlic clove, pressed
- 1/2 cup freshly grated Parmesan cheese
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First, start by prepping the veggies.
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Boil potatoes until almost finished (about 10 minutes).  Add sugar snap peas and boil for about a minute longer.

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Drain and let veggies cool.  Add radishes and onions.
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Next, prepare dressing.
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In small bowl whisk together olive oil, lemon juice, Dijon mustard, and garlic clove.  Whisk in Parmesan.

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I thought this potato salad was delicious.  I definitely will be bringing this on picnic lunches to the beach this summer!

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Original recipe is from Bon Appetit.

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- I've linked this up to Tuesday Tastes @ Crazy Daisy.