I can't get enough of this salad; the flavour, the texture, it's divine.
Warm potato & sugar snap pea salad
6 medium-small sized Yukon gold potatoes (340 gr)
2 green onion, thinly sliced
2 Tbsp dill, chopped
2 big handfuls of sugar snap peas, ends trimmed
2 Tbsp mayonnaise
1 ½ tsp Dijon mustard
Preheat oven to 450 F
Line a baking sheet with parchment paper.
Cut potatoes into half inch cubes. Toss potatoes on the baking sheet with a drizzle of olive oil. Season with salt and pepper. Roast in the centre of the oven, flipping half way though cooking, until the potatoes are golden brown, 25-28 minutes.
Meanwhile, line a second baking sheet with parchment. Toss the sugar snap pes with a drizzle of olive oil. Season with salt and pepper. Roast in the centre of the oven, stirring half way through, until tender, 8 minutes.
In a large bowl combine the mayo and Dijon. When veggies are done roasting, add them to the mayo mixture, stir in the green onions and dill. Taste and season with salt and pepper if needed.