Appetizers / Soups / Salads

Red Potato and Snap Pea Salad is for Salad.

Red Potato and Snap Pea Salad takes 17 minutes to prepare.

Red Potato and Snap Pea Salad takes 11 minutes to cook.

Red Potato and Snap Pea Salad makes 8 servings.

The ingredients for Red Potato and Snap Pea Salad are:

24 oz potato(es), fingerling or new variety, scrubbed, sliced into 1/4-inch-thick rounds
8 oz green snap beans, stem ends trimmed, cut into bite-size pieces
6 Tbsp fat-free, reduced-sodium chicken broth
1/4 cup shallot(s), finely chopped
2 Tbsp white wine vinegar
1 tsp Dijon mustard
1 tsp table salt
1/2 tsp black pepper, freshly ground
3 Tbsp olive oil, extra-virgin
3 Tbsp fresh tarragon, chopped
3 Tbsp dill, fresh, chopped
3 Tbsp chives, fresh, chopped

Here is how you make Red Potato and Snap Pea Salad:

Put potatoes into a large pot. Fill pot half way up with water; bring to a boil over high heat. Boil until almost tender, about 6 to 8 minutes. Add green beans and cook until potatoes are tender and green beans are crisp-tender, about 2 to 3 minutes more. Drain; rinse under cold water and drain again.To make dressing, in a large serving bowl, whisk together broth, shallots, vinegar, mustard, salt and pepper. Drizzle in oil, whisking, until blended. Stir in tarragon, dill and chives. Add potatoes and green beans to bowl. Toss gently, taking care not to break up potatoes, until mixed and coated with dressing. Yields about 1 cup per serving.You can cover and refrigerate the potato salad for up to 1 day.You can replace the tarragon, chives and dill with your favorite herbs or whatever you may have growing in the garden.Number of Servings: 8Recipe submitted by SparkPeople user CAILLEANLARKIN.

The nutritional information for Red Potato and Snap Pea Salad is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 136.5

• Total Fat: 5.1 g
• Cholesterol: 0.0 mg
• Sodium: 329.7 mg
• Total Carbs: 21.9 g
• Dietary Fiber: 3.5 g
• Protein: 2.0 g