Snap Pea and Potato Salad with Mint and Lemon

By mhatkinson

Ingredients

• 1 teaspoon Dijon mustard
• 1 teaspoon white wine vinegar
• 1 medium lemon, zested
• 1 tablespoon lemon juice
• 1/4 cup olive oil
• 1 clove garlic, crushed and minced
• 2 sprigs of mint, the leaves chopped
• 2 cups potatoes, cooked, chilled and thinly sliced
• 1 cup sugar snap peas, de-stemmed, sliced in half
• 2 cups fresh lettuce leaves torn into bite sized pieces
• Freshly ground black pepper, to taste

Details

Servings 2
Adapted from foodnetwork.com

Preparation

Step 1

Cook your potatoes with the skins on in salted water until fork-tender. Drain and cool. Once cool enough to touch, slice them.

Whisk the mustard, vinegar, lemon zest and juice, oil and garlic in a small bowl or jar. Place the cooked and sliced potatoes, snap peas and lettuce in a serving bowl. Drizzle the dressing and gently toss everything. Garnish with mint leaves. You may also want to garnish with cracked fresh pepper.