Summer Garden Potato Salad

Dressing:
3 Tbs. olive oil
1 Tbs. white balsamic or white wine vinegar.
1 Tbs. Fresh chopped Parsley
1 1/2 tsp. Dijon mustard
1/4 tsp. salt
1/4 tsp. pepper

Potato Salad:
1 lb small red potatoes
1/4 lb. sugar snap peas, stem-ends trimmed.
1/4 cup thinly sliced celery
1/4 cup finely chopped red onion
1 cup cherry tomatoes halved; (red and yellow) mixed

Dressing: In serving bowl, whisk ingredients.

Salad: In large pot, combine potatoes with enough salted cold water to cover; simmer until potatoes are just tender, about 15 minutes.

Add snap peas; cook until just crisp-tender, about 2 minutes.

Drain all vegetables in colander; rinse with cold water until cooled; drain. Quarter each potato lengthwise; halve quarters.

Add potatoes, snap peas, celery and onion to dressing; toss.

Add tomatoes; toss

4 servings