Sugar Snap Potato Salad
Brighten up your table with this vibrant Sugar Snap Potato Salad, a delightful twist on the classic potato dish that’s perfect for any occasion. Featuring tender, fork-tender baby potatoes paired with crisp, blanched sugar snap peas, this salad offers a satisfying mix of textures. Thinly sliced red onion and the aromatic punch of fresh dill add layers of flavor, while a zesty dressing made from extra virgin olive oil, Dijon mustard, lemon juice, and a touch of honey ties everything together beautifully. Ready in just 30 minutes, this refreshing side is a go-to for barbecues, picnics, or simple weeknight dinners. Serve it chilled or at room temperature for a light and refreshing dish that highlights seasonal ingredients in every bite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams Baby potatoes
- 200 grams Sugar snap peas
- 1 small Red onion
- 2 tablespoons Fresh dill
- 3 tablespoons Extra virgin olive oil
- 1 teaspoon Dijon mustard
- 1 tablespoon Lemon juice
- 1 teaspoon Honey
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Wash the baby potatoes thoroughly and cut any larger ones in half to ensure even cooking.
Bring a large pot of salted water to a boil. Add the potatoes and cook for 10-12 minutes, or until fork-tender. Drain and set aside to cool slightly.
While the potatoes are cooking, prepare the sugar snap peas by trimming the ends and removing any tough strings. Bring another pot of water to a boil and blanch the peas for 2 minutes. Transfer them immediately to an ice water bath to stop cooking and preserve their crispness. Drain and set aside.
Finely slice the red onion and chop the fresh dill. Set aside.
In a small bowl, whisk together the olive oil, Dijon mustard, lemon juice, honey, salt, and black pepper to create the dressing.
Once the potatoes have cooled slightly, place them in a large mixing bowl. Add the sugar snap peas, sliced red onion, and chopped dill.
Drizzle the prepared dressing over the salad and gently toss to combine, ensuring all ingredients are coated evenly.
Taste and adjust seasoning with additional salt or pepper, if needed.
Transfer the salad to a serving dish and garnish with a few extra sprigs of dill, if desired.
Serve immediately or refrigerate for up to 2 hours before serving.
Nutrition Facts
Calories |
604 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.2 g | 0% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2534 mg | 110% | |
| Total Carbohydrate | 133.2 g | 48% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 23.6 g | ||
| Protein | 20.9 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 142 mg | 11% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 2275 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
