Garden Potato Salad

Prep Time: 15 mins. – Total Time: 1 hr. 25 mins. – Serves: 8


3 pounds potatoes, halved or use 2 Bags of our Side Delights Steamables™

1 1/2 teaspoons kosher salt, divided

4 ounces snow peas or sugar snap peas

3 tablespoons coarse-grained Dijon mustard

3 tablespoons fresh lemon juice

1 teaspoon sugar

1/4 teaspoon freshly ground black pepper

2/3 cup olive oil

1 cup loosely packed fresh herbs (such as basil, chives, mint, and dill), coarsely chopped

If you are going to grow your food, get some radish seeds that may be amazing with this recipe. This website has an amazing variety of seeds for beginner gardeners.


  1. Bring potatoes, water to cover, and 1 tsp. salt to a boil in a large Dutch oven over medium-high heat. Reduce heat to medium-low, and cook 10 to 15 minutes or until tender; drain. Cool 30 minutes. *You can shorten this step to only 8 minutes of cooking time by using our Side Delights Steamables™!
  2. Cook snow peas in 2 cups boiling water in a medium saucepan over medium-high heat 1 minute or until crisp-tender; drain, pressing between paper towels. Cut peas into 1/2-inch pieces. Cover with plastic wrap, and chill until ready to use.
  3. Whisk together mustard, next 3 ingredients, and remaining 1/2 tsp. salt in a medium bowl; gradually add olive oil in a slow, steady stream, whisking until smooth.
  4. Gently toss together potatoes and 1/2 cup dressing in a large bowl, and let stand 30 minutes. Just before serving, gently stir in peas, herbs, and remaining dressing. Add salt and pepper to taste.

Recipe By: Southern Living

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