Potato, Snap Pea and Pickle Salad Recipe

Name: Potato, Snap Pea and Pickle Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound small, round new potatoes; 6 tablespoons extra-virgin olive oil; 1 red onion, thinly sliced; 3 scallions, white and light green parts only, thinly sliced; 1 tablespoon Dijon mustard; 1 tablespoon fresh lemon juice; 2 small half-sour pickles, finely chopped; 1/2 cup sugar snap peas, thinly sliced on the bias; Kosher salt; Freshly ground pepper

Servings: persons

1 pound small, round new potatoes
6 tablespoons extra-virgin olive oil
1 red onion, thinly sliced
3 scallions, white and light green parts only, thinly sliced
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
2 small half-sour pickles, finely chopped
1/2 cup sugar snap peas, thinly sliced on the bias
Kosher salt
Freshly ground pepper

1
In a large saucepan of boiling water, cook the potatoes until tender, about 20 minutes.
2
Drain and cool slightly.
3
Peel and slice 1/4 inch thick.
4
Meanwhile, in a large skillet, heat 3 tablespoons of the olive oil.
5
Add the red onion and scallions and cook over moderate heat, stirring occasionally, until softened and golden, about 10 minutes.
6
In a small bowl, whisk the remaining 3 tablespoons of olive oil with the mustard and lemon juice.
7
Add the dressing to the skillet along with the potatoes, pickles and snap peas and season with salt and pepper.
8
Cook over moderately low heat, tossing, until just warmed through, then serve.

397

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 pound small, round new potatoes, 6 tablespoons extra-virgin olive oil, 1 red onion, thinly sliced, 3 scallions, white and light green parts only, thinly sliced, and more.

Yes, Potato, Snap Pea and Pickle Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Potato, Snap Pea and Pickle Salad

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