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French Potato Salad with Mustard Vinaigrette

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Ingredients

Scale
  • 3 lbs red potatoes
  • 2-3 cups diced celery
  • 2 red peppers, diced
  • ½ cup scallions (green onions) sliced, including greens or ½ cup chopped chives
  • 2-2 ½ cups peas
  • 3 Tbsp. each fresh chopped basil and mint
  • 2 tsp. fresh chopped thyme
  • Dressing:
  • 2/3 cup olive oil
  • 2 Tbsp. cider vinegar
  • 1 tsp. mustard powder or Dijon mustard
  • 4 tsp. Crosby’s Fancy Molasses
  • Sea salt and pepper to taste

To make the dressing:

  1. Combine dressing ingredients in a jar and give it a good shake.

Instructions

  1. Cut the potatoes into 1” pieces and boil until fork tender (take care not to overcook).
  2. In a large bowl toss the celery, peppers, scallions and herbs with half of the dressing.
  3. When the potatoes are cooked, drain and immediately add to the bowl of veggies.
  4. Toss well.
  5. Add additional dressing, as required, along with the peas.
  6. Season with salt and pepper.
  7. Let rest in the fridge overnight, if you have time.

Find it online: https://www.crosbys.com/10-healthy-side-dishes-for-summer/