Tasty Tuesdays: Caesar Potato Salad with Sugar Snap Peas

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Welcome to Tasty Tuesdays!

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I hope your week is off to a great start.  I am gone on vacation this week so I am re-posting this recipe from Bon Appetit that I originally posted here.  I can't wait to make it again this Summer!

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Ingredients:

- 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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Pour dressing over potato mixture and stir to coat.  Enjoy!

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I really need to make this again soon - it was so good.  See the original Bon Appetit here.

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