For the love of food
- 1.5 lb. small red-skinned potatoes
- 1 sweet yellow pepper
- 3 tbsp. vegetable oil
- 2 tbsp. white wine vinegar
- 1 tbsp. lemon juice
- 1 tsp. Dijon mustard
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 2 green onions, sliced
- 4 oz. sugar snap peas
- 3 tbsp. chopped fresh dill
- Boil potatoes for 20 minutes or until tender
- Drain; let cool slightly and halve
- Cut yellow pepper into chunks
- Whisk together oil, vinegar, lemon juice, mustard, salt and pepper
- Toss potatoes, peppers and onions with half of the dressing; let cool
- Cook peas for 1 minute
- Just before serving, add peas, dill and remaining dressing