Spring Salad with New Potatoes, Snap Peas and Shaved Fennel

Recipe

Salad
Spring Salad with New Potatoes, Snap Peas and Shaved Fennel

Primary Media

Bowl of salad mixed with new potatoes, snap peas, radishes and onion

User Rating

3 out of 5 stars
Rate it:
6 ratings

Recipe Data

6
Servings

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Servings and Ingredients

Ingredients
Serves 6
QuantityIngredientAdd
½ lbs. small new red potatoes, scrubbed
½ lbs. small new yellow potatoes, scrubbed
4 oz. sugar snap peas
6 tbsp. Hy-Vee Select extra-virgin olive oil
2 tbsp. Hy-Vee Select white wine vinegar
1 ½ tbsp. stone ground mustard
2 tsp. Hy-Vee yellow mustard
1 tsp. dried dill weed
½ tsp. Hy-Vee salt
¼ 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

Directions

  1. 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.
  2. For dressing, whisk together olive oil, vinegar, mustards, dill weed and salt; set aside.
  3. 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.
  4. Divide romaine among 6 salad plates. Spoon potato salad on top and drizzle with reserved dressing. Garnish with fresh dill, if desired.
  5. *To prepare fennel, cut off green stalk and base. Cut into quarters and carefully cut out core.

Nutrition facts

Servings

210 Calories per serving

Amounts Per Serving

  • Total Fat: 14g
  • Cholesterol: 0mg
  • Sodium: 320mg
  • Total Carbohydrates: 18g
  • Protein: 3g

Daily Values

0%
Vitamin A 30%
0%
Vitamin C 45%
0%
Iron 10%
0%
Calcium 8%

Recipe Source:

Hy-Vee Seasons Spring 2012.