Potato and Spring Vegetable Salad

By The Canadian Living Test Kitchen

62 people added this to their Recipe Box

This recipe makes 8 servings

Nutritional Info
Per serving: about	-
cal	200200 cal
pro	4 g4g pro
total fat	13 g13g total fat
sat. fat	5 g5g sat. fat
carb	20 g20g carb
fibre	3 g3g fibre
chol	18 mg18mg chol
sodium	485 mg485mg sodium
% RDI:	-
calcium	44 calcium
iron	1414 iron
vit A	5656 vit A
vit C	4040 vit C
folate	2121 folate

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Fingerling potatoes are long, finger-shaped new potatoes, but other potatoes are just as suitable. Though lots of different vegetables go into this salad, they can all be prepared a day ahead for maximum ease.

Ingredients

1 lb fingerling potatoes , halved1 1lb lbfingerling potatofingerling potatoes, halved
1/4 cup butter , melted1/4 1/4cup cupbutter, melted
3 sprigs fresh thyme 3 3sprigs fresh thyme
1-1/4 tsp salt 1-1/4 1-1/4tsp tspsalt
1-1/4 tsp pepper 1-1/4 1-1/4tsp tsppepper
1/4 cup extra-virgin olive oil 1/4 1/4cup cupextra-virgin olive oil
1 tbsp coarsely chopped fresh parsley 1 1tbsp tbspcoarsely chopped fresh parsley
1 tbsp coarsely chopped fresh basil 1 1tbsp tbspcoarsely chopped fresh basil
1 tbsp coarsely chopped fresh chervil 1 1tbsp tbspcoarsely chopped fresh chervil
1 tsp finely grated lemon rind 1 1tsp tspfinely grated lemon rind
3 green onions , thinly sliced3 3green oniongreen onions, thinly sliced
1 1bunch bunchvery small carrotcarrots, (about 6 oz/175 g)
8 oz baby pattypan squash 8 8oz ozbaby pattypan squash
4 oz snow peas 4 4oz ozsnow peasnow peas
4 oz sugar snap peas 4 4oz ozsugar snap peasugar snap peas
1 tbsp lemon juice 1 1tbsp tbsplemon juice
1 cup pea sprouts 1 1cup cuppea sproutpea sprouts

Preparation

In small roasting pan, toss together potatoes, butter, thyme and 1 tsp (5 mL) each of the salt and pepper. Cover and roast in 400°F (200°C) oven, stirring occasionally, until tender and light golden, about 40 minutes. (Make-ahead: Let cool. Cover and refrigerate for up to 1 day.)

Meanwhile, in large bowl, combine oil, parsley, basil, chervil, lemon rind and green onions; set aside. (Make-ahead: Refrigerate for up to 4 hours.)

Peel carrots. In saucepan of boiling salted water, cook carrots until tender-crisp, about 2 minutes. With slotted spoon, transfer to colander; drain. Add squash and snow and sugar snap peas to pan; cook until tender-crisp, about 1 minute. Drain. (Make-ahead: Refrigerate for up to 4 hours.)

Add carrots, snow and sugar snap peas, squash, potato mixture, lemon juice, and remaining salt and pepper to herb mixture; toss gently to coat. Arrange on serving platter. Garnish with pea sprouts.

Source : Canadian Living Magazine: April 2003