Ingredients

1 1/2 pounds unpeeled assorted fingerling potatoes or baby potatoes (such as white-skinned, red-skinned, and purple), cut crosswise into 1/2-inch-thick slices

8 ounces trimmed sugar snap peas

1 bunch radishes, trimmed, sliced

1/2 small red onion, thinly sliced

1/4 cup olive oil

3 tablespoons fresh lemon juice

1 tablespoon Dijon mustard

1 garlic clove, pressed

1/2 cup freshly grated Parmesan cheese

Description

This Recipe Makes Enough Salad For A Picnic In The Park, Or To Pack In Your Lunch All Week.

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