Caesar Potato Salad with Sugar Snap Peas

Ingredients for Caesar Potato Salad with Sugar Snap Peas

• 675g unpeeled assorted fingerling potatoes or baby potatoes (such as white-skinned, red-skinned, and purple), cut crosswise into 1/2-inch-thick slices

• 230g trimmed sugar snap peas

• 1 bunch radishes, trimmed, sliced

• 1/2 small red onion, thinly sliced

• 60ml olive oil

• 45ml fresh lemon juice

• 1 tablespoon Dijon mustard

• 1 garlic clove, pressed

• 60g freshly grated Parmesan cheese

How to make Caesar Potato Salad with Sugar Snap Peas

Steam potatoes on steamer rack set in large pot over boiling water until almost tender, about 10 minutes. Add sugar snap peas and steam until peas are crisp-tender and potatoes are just tender, 1 minute longer. Transfer vegetables to large bowl. Cool slightly. Add radishes and onion. Whisk next 4 ingredients in small bowl to blend. Whisk in Parmesan. Season dressing with salt and generous amount of pepper. Add dressing to potato mixture; toss to coat. Season with more salt and pepper, if desired. Serve warm or at room temperature.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.