Potato Inspirations Spring Fingerling Potato Salad PDF Print E-mail
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Prep: 10 min. •  Cook: 15 min. •  Serves: 4


  • 1 lb. Potato Inspirations fingerling potatoes sliced
  • 4 oz. sugar snap peas
  • 4 radishes, thinly sliced
  • 2 tbsp. diced red onion
  • ¼ c. extra virgin olive oil
  • Juice of ½ of a lemon
  • 1 tbsp. dijon mustard
  • 1 clove garlic, minced
  • ¼ c. parmesan cheese, grated
  • Salt and pepper, to taste



Place potatoes in a large saucepan and cover with water, add salt and boil for 12-15 minutes until potatoes are tender. Add peas to water for last 3 minutes. Drain and set aside to cool for 5 minutes.

While the potatoes are cooking, in a small, whisk together lemon juice, mustard, garlic, cheese and olive oil until combined. Add salt and pepper to taste.

In a large bowl combine, potatoes, peas, radishes, and onions and toss with dressing mixture.

Serve warm or refrigerate and serve cool.