Tuesday, July 8, 2014

Favorite Recipe: Caesar Potato Salad with Sugar Snap Peas

I love a good potato salad for any summer BBQ, but not so much the rich ones made with lots of mayo. I like the flavor but not the calories! This potato salad from Bon Apetit became a favorite a few years ago. It's a lighter potato salad with a nice mix of veggies and tasty Caesar dressing. Enjoy!

  • 1.5 lbs. unpeeled fingerling potatoes or baby potatoes, cut crosswise into 1/2 inch slices
  • 8 oz. trimmed sugar snap peas
  • 3-4 radishes, trimmed, thinly sliced 
  • 1/2 small red onion, thinly sliced
  • 1/4 cup olive oil
  • 3 T. lemon juice
  • 1 T. Dijon mustard
  • 1 garlic clove, pressed
  • 1/2 cup freshly grated Parmesan cheese


  1. Steam potatoes over boiling water until almost tender, about 10 minutes. 
  2. Add sugar snap peas and steam until peas are crisp-tender and potatoes are just tender, 1 minute longer. 
  3. Transfer vegetables to large bowl. Cool slightly. Add radishes and onion. 
  4. Whisk next 4 ingredients in small bowl to blend. Whisk in Parmesan. Season dressing with salt and generous amount of pepper. 
  5. Add dressing to potato mixture; toss to coat.Season with more salt and pepper, if desired. Serve warm or at room temp.

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