Potato and Spring Vegetable Salad by The Canadian Living Test Kitchen

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.

Servings: 8

Ingredients:

Nutritional Info
Per serving: about	-
cal	200
pro	4 g
total fat	13 g
sat. fat	5 g
carb	20 g
fibre	3 g
chol	18 mg
sodium	485 mg
% RDI:	-
calcium	4%
iron	14%
vit A	56%
vit C	40%
folate	21%

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.

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