Potato Salad

Image Credit: ©Ben Hider

Image Credit: ©Ben Hider


Serves 8




  • 3 dozen new potatoes, red or yellow

  • 2 cups freshly shelled peas or sugar-snap peas

  • 1 bunch celery, diced

  • 1 red onion, minced (optional)

  • 1 cup chopped parsley or other herb (tarragon, dill, basil)

  • 1 cup mustard vinaigrette



  • Cut potatoes into bite-sized pieces. Steam until tender, about 5 - 7 minutes. Let cool.

  • If using sugar-snap peas, remove strings and dice. There is no need to cook them. If using shell peas, steam them until tender, about 3 minutes. (If using frozen peas, steam them a little less)

  • Combine all the vegetables and pour vinaigrette over. Toss well, correct salt, and serve.