Make-It-Snappy Potato Salad

By bonnje

Ingredients

• 1 1/2pounds1 1/2 pounds small red potatoes
• 1/4pound1/4 pound sugar snap peas
• 1tablespoon1 tablespoon whole-grain or Dijon mustard
• 1tablespoon1 tablespoon white wine vinegar
• Kosher salt
• Freshly ground black pepper
• 2tablespoons2 tablespoons olive oil
• 1/4cup1/4 cup chopped scallions
• 1tablespoon1 tablespoon chopped parsley

Preparation

Step 1

Place the potatoes in a medium pot and cover with water. Bring to a boil over medium-high heat and cook the potatoes until they are fork-tender, 15 to 20 minutes. Drain and set aside to cool. When cool enough to handle, cut into bite-sized pieces.