Potato Salad with Mint and Sugar Snap Peas
Fresh mint brightens this mayo-free potato salad.
Ingredients
for the salad:
- 2 1/2 lbs russet potatoes cubed
- 1/2 lb sugar snap peas
- 2 hard-boiled eggs, coarsely chopped
- 1 tablespoon capers
- 1/2 thinly sliced red onion
for the dressing:
- juice and zest of 2 lemons
- 1/4 cup olive oil
- 1/2 teaspoon ground mustard
- 1 handful fresh mint chopped
- Salt
- Freshly ground black pepper
Instructions
- Cook the potatoes in a large pot of boiling water. Add the sugar snap peas for the last couple minutes. Drain and cool.
- In a large bowl, whisk together the dressing ingredients. Add the potatoes, peas and remaining ingredients and toss to evenly distribute all ingredients.
- Serve immediately or refrigerate until ready to serve.