Ingredients:
2 lb thin-skinned potatoes (Yukon gold, fingerling, red bliss)
1 Tbsp AND ½ tsp salt, divided
2 Tbsp onion, peeled and diced
1 cup fresh sugar snap peas, diced OR frozen peas
2 – 3 ribs celery, trimmed and diced
2 Tbsp parsley, dill OR basil leaves finely chopped
3 hard-boiled eggs, peeled and chopped into small cubes
1 tsp white vinegar
½ cup mayonnaise OR Greek yogurt
1 tsp mustard
⅛ – ¼ tsp ground black pepper
Optional garnish: Seasonal Green Pesto
Equipment:
Large pot
Cooktop
Water
Measuring cups and spoons
Fork
Colander
Large bowl
Kitchen knife
Cutting board
Small bowl
Peeler (optional)
Directions:
- Gather all the ingredients and equipment. Wash the produce and prepare it as detailed in the ingredients list – make sure to thoroughly scrub and rinse the potatoes!
- Place the whole potatoes in a large pot and add water to cover by 1 inch. Bring to a boil over medium-high heat.
- Add 1 tbsp salt and reduce heat to medium. Cook until the potato can be easily pierced with a fork, about 20 minutes for medium-sized potatoes. Then carefully pour out the water and remove potatoes to a large bowl to cool off.
- In a separate small bowl, mix together celery, onion, parsley, vinegar, mayonnaise, mustard, black pepper, and ½ tsp salt.
- Once the potatoes are cool enough to handle, peel and chop into bite-size pieces. Remove the skins if desired
- Return the potatoes to the large bowl and toss with the dressing and chopped eggs. Cover and refrigerate until ready to serve.