A colorful salad that’s abundant with nutritious veggies and drizzled with a tangy Dijon dressing.

Prep
10 mins
Cook
12 mins
Serves
4
Ingredients
18
Keep screen awake while cooking

Equipment

  • Large pot
  • Blender or immersion blender
  • Large bowl

Ingredients

Copy Ingredients Copied!

Salad Base:

  • 3/4 lbs Little Potatoes, halved
  • (To taste) salt and pepper
  • 1 Tbsp dill
  • 1/2 cup celery, chopped
  • 1/2 cucumber, cut into half-moon shapes
  • 2 green onions, sliced
  • 6 Tbsp snap peas, julienned
  • 6 radishes, thinly sliced

Dressing:

  • 1 head garlic, roasted
  • 2 Tbsp extra virgin olive oil
  • 3 Tbsp red (or white) wine vinegar
  • 1 tsp Dijon mustard
  • 2 tsp mayonnaise
  • 1 lemon, zested
  • 1/4 cup canola oil
  • 2 Tbsp (or as needed) water
  • 8 drops your favorite vinegar-based hot sauce

Instructions

  • Step 1

    Place all the potatoes in a pot covered with water, bring to a boil, and cook until fork tender (approximately 12 minutes). Strain and set aside. Once cooled, add salt, pepper, and dill.

  • Step 2

    Using a blender or hand emulsifier, add all the dressing ingredients and mix until combined.

  • Step 3

    Toss all ingredients together in a bowl and dress with dressing.