Veggie-Packed Potato Salad

Lots of health-boosting veggies and resistant starch in this delicious potato salad. I originally created this recipe for my first book Diabetes Weight Loss - Week by Week

4.88 from 8 votes

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Servings: cups

Calories: 170kcal

Author: Jill Weisenberger MS, RDN, CDE, FAND

Ingredients

1 1/2 pounds red-skinned potatoes, cut into large bite-sized pieces
4 ounces snow peas, trimmed and cut into bite-sized pieces (about 1 1/4 cups)
3 tablespoons extra virgin olive oil
3 tablespoons seasoned rice vinegar
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 teaspoon Dijon mustard
4 scallions, chopped (about 1/2 cup)
1 cup chopped red or orange bell pepper
1/2 cup chopped parsley

Instructions

Place the potatoes in a large saucepan and cover with water. Bring to a boil, then reduce the heat so the water bubbles gently. Cook until the potatoes are nearly at desired tenderness, about 10 minutes. Just before the potatoes reach the desired tenderness, drop the snow peas into the pot and cook for 30-60 seconds. The snow peas should still have a bit of crunch. Drain and rinse in cold water to stop the cooking process.
While the potatoes are cooking, whisk the oil, vinegar, salt, pepper and mustard together.
Once the potatoes and snow peas are well drained, put them in a large bowl with the scallions, bell pepper and parsley. Pour the dressing over the potatoes and vegetables and mix gently. Chill well before serving.

Nutrition