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Potato & Sugar Snap Pea Salad

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“If you like potatoe, snap peas, and green peas, here is a salad you will love! Adapted from Woman's Day magazine.”

Ingredients Nutrition


  1. Cook the potatoes in water to cover 12-15 minutes, until tender. Drain, then toss in a bowl with vegetable broth. Cover and refrigerate at least 2 hours or until chilled.
  2. Meanwhile bring 2 quarts of water to a boil and prepare a bowl of ice water. Add snap peas and green peas to boiling water, return to a boil and cook 1 minute or until snap peas turn bright green. Drain, then submerge in ice water to stop cooking and cool. Drain and refrigerate.
  3. Dressing:
  4. Whisk ingredients except oil in a small bowl until blended. Gradually add oil, whisking constantly until thickened. Cover and refrigerate.
  5. To serve:
  6. Put potatoes (with broth), snap peas, green peas, onion, radishes and parsley in a serving bowl. Whisk Mustard Dressing to recombine, add to bowl, and toss to mix and coat. Enjoy!

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