(courtesy Weight Watchers Magazine)
Hands-on Prep: 15 minutes
Cook: 30 minutes
1 ½ cups fresh sugar snap peas, trimmed
1 ½ pounds red and white baby potatoes, scrubbed and halved
2 tablespoons white-wine vinegar
1 tablespoon olive oil
1 tablespoon Dijon mustard
½ teaspoon salt
½ teaspoon freshly ground pepper
2 celery stalks, thinly sliced
3 tablesppons minced red onion
2 tablespoons chopped flat-leaf parsely
2 tablesppons chopped fresh dill
- Bring a large saucepan of water to a boil. Add the sugar snap peas and cook just until they turn bright green, about 30 seconds. Transfer with a slotted spoon to a colander. Rinse under cold running water and drain on paper towels.
- Add the potatoes to the same saucepan and bring to a coil. Reduce the heat and cook until fork-tender, 12-15 minutes. Drain well.
- Meanwhile, whisk together the vinegar, oil, mustard, salt, and pepper in a large bowl.
- Add the hot potatoes and toss to combine. Let the potatoes cool to room temperature, about 20 minutes. Stir in the peas and the remaining ingredients.