Potato and Sugar Snap Peas Salad

In this potato salad mayonnaise is replaced by a tasty mustard vinaigrette and the sugar snap peas add a delightful crunch.

Ingredients

Dressing:
1/3 cup olive oil
1/3 cup griny Dijon mustard
2 tablespoons GOLDEN BLOSSOM HONEY
2 tablespoons fresh dill, chopped or 2 teaspoos dried dill
2 tablespoons apple cider vinegar
Salad:
2 pounds medium red skinned potatoes, halved, each half cut into thirds
6 ounces fresh sugar snap peas, stringed
1/4 cup red onion, chopped

Directions

Dressing:
Place all ingredients in a small bowl. Whisk until combined. Set aside.

Salad:
Steam potato pieces until just fork tender, about 10-15 minutes. Drain and put in a bowl. Toss warm potatoes with 4 tablespoons of the dressing.

Steam sugar snap peas for 1 – 2 minutes. Drain, plunge into a bowl of ice water, and drain again. Add to potatoes along with chopped onion. Spoon desired amount of dressing over salad and toss again. Serve at room temperature or chilled.

Serves: 4-6


golden blossom honey product