This is the absolute BEST potato salad I have ever had. My sister gave me the recipe and I have already served it twice to company, with rave reviews.
Food Editor's Notes: I loved this potato salad. I wanted to serve it with barbecued hamburgers and hot dogs, so I just left out the parmesan cheese. The light dressing allowed the flavors, textures, and colors of all the vegetables to shine through. The creaminess of the potatoes, the green snap of the peas, the red crunch of the radishes, the green bite of the scallions all came together into a wonderful side dish. I made thiis a few hours before serving and let it sit on the counter as it was cooling. It was the perfect room temperature at meal time. This salad is best eaten on the day it is made, as the peas will begin to wilt and the colors fade - but the taste will still be great. Be sure to refrigerate after a few hours.
1 1/2 pounds different-colored baby potatoes, cut into 1/2-inch thick slices [FE note: These potatoes often come in 1 1/2-pound bags.]
8 ounces stringed sugar snap peas
1 bunch radishes, trimmed and thinly 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 (about 1/2 teaspoon chopped)
1/4 cup freshly grated Parmesan cheese (optional)
1. Steam potatoes on a steamer rack set in a large pot over boiling water until almost tender - about 10 miniutes.
2. Add sugar snap peas and steam until peas are tender-crisp and potatoes are just tender - about 1 minutes longer.
3. Transfer vegetables to a large bowl and cool slightly.
4. Add radishes and onion.
5. Whisk olive oil, lemon juice, mustard, and garlic in a small bowl to blend.
6. Whisk in Parmesan cheese, if using.
7. Season with salt and generous amount of pepper.
8. Add dressing to warm potato mixture and toss to coat.
9. Serve warm or at room temperature.
Julie Weisman is an indispensable member of the ShalomBoston.com staff and is a terrific cook. Now that her children are grown and out of the house (well, they come and go!), she seems to have more time to try new recipes. Hopefully she will continue to share them with ShalomBoston.com!
Caesar Potato Salad with Sugar Snap Peas