Texture plays a big role in this salad, so I suggest erring on the side of undercooking the snow peas, ensuring a crisp bite and sweet flavor.
Snow Peas & Potatoes With Easy Asian Dressing
| Serves 4 |
225 calories per serving
- 1 pound baked or boiled red potatoes
- 6 ounces snow peas
- 4 hard boiled eggs
- 1 small red bell pepper
- Small bunch parsley or cilantro (about 1/3 cup leaves, loosely packed)
Easy Asian Dressing
- 1 rounded tablespoon mayonaise
- 1 teaspoon Dijon mustard
- 1 teaspoon soy sauce
- 2 – 3 teaspoons fresh minced ginger or Ginger Juice*
- 2 tablespoons orange juice
- Pinch of sugar
Ginger Juice is available at Whole Foods and many other grocery stores. Made from organically grown ginger, it is a super convenient way to add a vigorous does of Asian flavor to dressings.
Prepare the snow peas and potatoes: In a small saucepan over high heat, bring 3 cups of water to a boil. Add the snow peas and allow to cook for 30 seconds. Remove the pan from the heat and strain the snow peas in a colander, running cold water over them to stop the cooking. Drain thoroughly and set aside. Cut the potatoes into roughly 1 inch pieces and set aside with the snow peas.
Make the dressing: In a small bowl or measuring cup, stir together the dressing ingredients until well combined. Adjust the amount of ginger, soy sauce and sugar to taste.
Assemble the salad: Transfer the salad ingredients to a serving bowl, reserving the hard boiled eggs as a garnish. Toss the salad with a thorough coating of the dressing. Top with the eggs, and drizzle with additional dressing, if desired. Add salt and fresh ground pepper to taste. Serve, and enjoy!