All you need:
1/2 pound small new red potatoes, scrubbed
1/2 pound small new yellow potatoes, scrubbed
4 ounces sugar snap peas
6 tbsp Hy-Vee Select extra-virgin olive oil
2 tbsp Grand Selections white wine vinegar
1 1/2 tbsp stone ground mustard
2 tsp Hy-Vee yellow mustard
1 tsp dried dill weed
1/2 tsp Hy-Vee salt
1/4 fennel bulb, cored and thinly sliced*
2 green onions, thinly sliced
3 radishes, thinly sliced
4 c. baby spinach leaves
4 c. torn romaine lettuce
Fresh dill for garnish, optional
All you do:
Place potatoes in a large saucepan and cover with cold water. Bring to a boil and boil, uncovered, for 11 minutes. Add sugar snap peas to potatoes and boil for an additional minute or until potatoes are tender but still firm. Meanwhile, fill a large bowl halfway with ice water. Drain vegetables and plunge into ice water to cool for 5 minutes. Drain; set aside.
For dressing, whisk together olive oil, vinegar, mustards, dill weed and salt; set aside.
Cut potatoes into 1/2-inch cubes and place in a large bowl. Add peas, fennel, green onions and radishes. Reserve 1/4 cup of the dressing; add remaining dressing to the potato salad, stirring well. Add spinach and toss lightly.
Divide romaine among 6 salad plates. Spoon potato salad on top and drizzle with reserved dressing. Garnish with fresh dill, if desired.
*To prepare fennel, cut off green stalk and base. Cut into quarters and carefully cut out core.
Daily nutritional values:
30% vitamin A
45% vitamin C
Nutrition information per serving:
Dietary Fiber: 3g
Saturated Fat: 2g
Trans fats: 0g