LIGHTENED-UP POTATO SALAD

Salad

2 lbs. small new potatoes

1 lb. asparagus, bottom ends trimmed

2 cups sugar snap peas or green beans

4 small radishes, thinly sliced

1/2 bunch green onions, sliced thin

 

Mustard Vinaigrette

1/4 cup olive oil

2 Tablespoons whole grain mustard

2 teaspoons smooth Dijon mustard

2 tablespoons white wine vinegar

Salt and freshly ground black pepper, to taste

 

Place cleaned potatoes in a medium saucepan with water reaching 1 inch above potatoes. Boil and cook for about 15 minutes, or until potatoes are easily pierced with a knife. Drain; run cold water over potatoes until cooked.

Fill a medium saucepan with water; salt and bring to boil. Add asparagus. One minute later, add peas or green beans. Cook 2 more minutes; blanch in an ice bath. Drain vegetables; spread on clean towels to dry.

Meanwhile, whisk all vinaigrette ingredients together until blended and smooth.

cut potatoes, asparagus and peas or green beans into 1/2-inch-long segments. Combine and add radishes and green onions. Toss with vinaigrette up to an hour before serving. Season with salt and pepper. Refrigerate leftovers.

Makes 6-8 servings

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