Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| ½ lbs. small new red potatoes, scrubbed | ||
| ½ lbs. small new yellow potatoes, scrubbed | ||
| 4 oz. sugar snap peas | ||
| 6 tbsp. Hy-Vee Select extra-virgin olive oil | ||
| 2 tbsp. Hy-Vee Select white wine vinegar | ||
| 1 ½ tbsp. stone ground mustard | ||
| 2 tsp. Hy-Vee yellow mustard | ||
| 1 tsp. dried dill weed | ||
| ½ tsp. Hy-Vee salt | ||
| ¼ fennel bulb, cored and thinly sliced* | ||
| 2 green onions, thinly sliced | ||
| 3 radishes, thinly sliced | ||
| 4 c. baby spinach leaves | ||
| 4 c. torn romaine lettuce | ||
| Fresh dill for garnish, optional |
Directions
- Place potatoes in a large saucepan and cover with cold water. Bring to a boil and boil, uncovered, for 11 minutes. Add sugar snap peas to potatoes and boil for an additional minute or until potatoes are tender but still firm. Meanwhile, fill a large bowl halfway with ice water. Drain vegetables and plunge into ice water to cool for 5 minutes. Drain; set aside.
- For dressing, whisk together olive oil, vinegar, mustards, dill weed and salt; set aside.
- Cut potatoes into 1/2-inch cubes and place in a large bowl. Add peas, fennel, green onions and radishes. Reserve 1/4 cup of the dressing; add remaining dressing to the potato salad, stirring well. Add spinach and toss lightly.
- Divide romaine among 6 salad plates. Spoon potato salad on top and drizzle with reserved dressing. Garnish with fresh dill, if desired.
- *To prepare fennel, cut off green stalk and base. Cut into quarters and carefully cut out core.
Nutrition facts
Servings
210 Calories per serving
Amounts Per Serving
- Total Fat: 14g
- Cholesterol: 0mg
- Sodium: 320mg
- Total Carbohydrates: 18g
- Protein: 3g
Daily Values
0%
Vitamin A 30%
0%
Vitamin C 45%
0%
Iron 10%
0%
Calcium 8%
Recipe Source:
Hy-Vee Seasons Spring 2012.