Caesar Potato Salad with Sugar Snap Peas

Here is a recipe I found in the current copy of Bon Appétite Magazine. I just wanted to let you all know, that I tried this recipe tonight (may 20) and it is fantastic! The contrasting flavors just bring this salad to life. It also looks a lot less complicated than my Tangy Potato Salad, that I shared with you yesterday.
* Note: Although in this recipe, it tells you to steam the potatoes, I still plan to boil them (I do not have a steamer or strainer large enough). At the end of this page, I have included a link back to the original recipe, so please stop by and view this and other mouth-watering recipes.


What You Need
* 1 _1/2 pounds unpeeled assorted fingerling potatoes or baby potatoes (such as white-skinned, red-skinned, and purple), cut crosswise into 1/2-inch-thick slices
* 8 oz trimmed sugar snap peas
* 1 bunch radishes, trimmed, sliced
* 1/2 small red onion, thinly sliced
* 1/4 cup olive oil
* 3 tablespoons fresh lemon juice
* 1 tablespoon Dijon mustard
* 1 garlic clove, pressed (if you do not have a Garlic Press, see below for alternate method)
* 1/2 cup freshly grated Parmesan cheese

Putting it Together

1. Steam potatoes on steamer rack set in large pot over boiling water until almost tender, about 10 minutes.


2. Add sugar snap peas and steam until peas are crisp-tender and potatoes are just tender, about 1 minute longer.


3. Transfer vegetables to large bowl. Cool slightly. Add radishes and onion.


4. Whisk next 4 ingredients in small bowl to blend.


5. Whisk in Parmesan.


6. Season dressing with salt and generous amount of pepper.


7. Add dressing to potato mixture; toss to coat.


8. Season with more salt and pepper, if desired.


9. Serve warm or at room temperature.

Recipe courtesy of...Bon Apétite Magazine



*If you do not have a garlic press, no problem. Here are the directions for mincing garlic...


How to Mince Garlic

1. Take garlic clove and place on cutting board


2. Place the flat part of the blade on the garlic bulb and, using the palm of your hand, press down until you just hear it crush


3. Remove the skin and replace the garlic on the cutting board


4. Again, crush the garlic and while maintaining the downward pressure, move the back of the knife toward you, until it is free of the garlic


5. With the cutting-edge of the knife on the garlic, place the palm of one hand towards the top of the knife and your other hand on the handle. (the hand near the top of the knife will act as a pivot point for your chopping)


6. Using a rocking motion, chop the garlic, moving the knife back and forth as you go


7. Once you have gone through the garlic a few times, repeat the crushing technique as described in step 4


8. Repeat steps 6 and 7 until you have the garlic finely minced