Categories: July2013, Potatoes, Salads

Ingredients

• 1 pound new potatoes
• One quarter pound sugar snap peas
• One quarter pound yellow and green beans
• One quarter pound asparagus
• One small bunch spring onions, cleaned
• 2 radishes, sliced very thinly
• Olive oil
• 1 tablespoon Dijon or horseradish mustard
• 1 teaspoon organic apple cider vinegar
• Fresh dill or parsley
• Salt and pepper
• One hard boiled egg, sieved (optional)

Directions

1. Cook the potatoes in lightly salted water until they are tender. Drain the potatoes and allow them to cool. Meanwhile blanche the green beans, sugar snap peas and asparagus. Dice up all the vegetables attractively, including the uncooked spring onions. Make a vinaigrette from olive oil, mustard, vinegar, salt, pepper, and fresh herbs. Toss gently together with egg for extra flavor if you desire.

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