This vegetarian, gluten-free potato salad is a must for spring or summer. It’s tossed with peas, goat cheese, pecans and a yummy maple-dijon dressing.
Equipment
- Large bowl
- Small bowl
- 12 oz trimmed green beans in a steamable microwave bag
- 1 package any flavor Microwave Ready Little Potatoes
- 1/2 cup green peas
- 1 shallot, minced
- 1/3 cup fresh tarragon leaves, chopped
- 1/3 cup pecans, chopped
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Instructions
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Step 1
Prepare the green beans according to package directions. Remove from microwave and let cool to at least room temperature.
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Step 2
Remove the seasoning packet from the potatoes and set aside for another use. Microwave according to package directions and let cool to room temperature. Halve and place in a large bowl.
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Step 3
Add the green beans, peas, shallots, tarragon, pecans to the potatoes in the bowl.
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Step 4
In a separate, small bowl, whisk together the dijon mustard and maple syrup. Slowly drizzle in the olive oil and whisk until a dressing forms. Season with salt and pepper.
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Step 5
Add the dressing to the salad and toss to combine. Add the cheese and toss once more.
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Step 6
Serve immediately or, if serving later, prepare steps 1 to 4 and then add the dressing and cheese before serving.
