Potato, Snap Pea and Pickle Salad

Name: Potato, Snap Pea and Pickle Salad
Ingredients: 1 pound small, round new potatoes; 6 tablespoons extra-virgin olive oil; 1 red onion, thinly sliced; 3 scallions, white and light green parts only, thinly sliced; 1 tablespoon Dijon mustard; 1 tablespoon fresh lemon juice; 2 small half-sour pickles, finely chopped; 1/2 cup sugar snap peas, thinly sliced on the bias; Kosher salt; Freshly ground pepper

10 ingredients

8 steps

Ingredients

1 pound small, round new potatoes
6 tablespoons extra-virgin olive oil
1 red onion, thinly sliced
3 scallions, white and light green parts only, thinly sliced
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
2 small half-sour pickles, finely chopped
1/2 cup sugar snap peas, thinly sliced on the bias
Kosher salt
Freshly ground pepper

Directions

1

In a large saucepan of boiling water, cook the potatoes until tender, about 20 minutes.
2

Drain and cool slightly.
3

Peel and slice 1/4 inch thick.
4

Meanwhile, in a large skillet, heat 3 tablespoons of the olive oil.
5

Add the red onion and scallions and cook over moderate heat, stirring occasionally, until softened and golden, about 10 minutes.
6

In a small bowl, whisk the remaining 3 tablespoons of olive oil with the mustard and lemon juice.
7

Add the dressing to the skillet along with the potatoes, pickles and snap peas and season with salt and pepper.
8

Cook over moderately low heat, tossing, until just warmed through, then serve.