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1-1/2 pounds red boiling potatoes, unpeeled
3 tablespoons fresh lemon juice, divided
Salt to taste (optional)
1/2 pound snow peas, strings removed and pods halved crosswise on the diagonal
1 tablespoon coarse-grain mustard (such as country-style Dyon)
2 tablespoon olive oil
1. Quarter the potatoes lengthwise, then cut them crossise into 1/2 pices. Steam them over boiling water for 8 to 12 minutes or until they are just tender. Transfer them to a large bowl.
2. Toss the potatoes with 1 tablespoon of the lemon juice and the salt (if desired), and let them cool for 15 minutes.
3. Meanwhile, boil water in a saucepan, and blanch the snow peas for 5 seconds. Drain the peas in a colander, and refresh them under cold water. Add to the potatoes.
4. In a small bowl, whisk together the remaining 2 tablespoons of lemon juice, the mustard, and oil. Pour the dressing over the vegetables, and toss ingredients gently. Serve the salad at room temperature.
Spinach Waldorf Salad
The curried yogurt dressing for this nutritious salad tastes rich without adding many calories.
Preparation tip: The dressing can be made ahead and refrigerated until serving time.
Salad
1 pound fresh spinach, steams trimmed, well washed and dried, and torn into bite-sized pieces
3 red-skinned apples, unpeeled, cored, thinly sliced, and tossed with 2 tablespoon fresh lemon juice or a
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