Summer Garden Potato Salad
3 Tbs. olive oil
1 Tbs. white balsamic or white wine vinegar.
1 Tbs. Fresh chopped Parsley
1 1/2 tsp. Dijon mustard
1/4 tsp. salt
1/4 tsp. pepper
1 lb small red potatoes
1/4 lb. sugar snap peas, stem-ends trimmed.
1/4 cup thinly sliced celery
1/4 cup finely chopped red onion
1 cup cherry tomatoes halved; (red and yellow) mixed
Dressing: In serving bowl, whisk ingredients.
Salad: In large pot, combine potatoes with enough salted cold water to cover; simmer until potatoes are just tender, about 15 minutes.
Add snap peas; cook until just crisp-tender, about 2 minutes.
Drain all vegetables in colander; rinse with cold water until cooled; drain. Quarter each potato lengthwise; halve quarters.
Add potatoes, snap peas, celery and onion to dressing; toss.
Add tomatoes; toss