New Potato Salad with Sugar Snap Peas and Bacon
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Crisp sugar snap peas lighten up this springtime potato salad. If you make this salad in advance, be sure to add the sugar snaps just before serving; the vinegar in the dressing dulls their color over time.
As Featured in The Applegatarian.
Serves 6-8 | Total Time: Less Than 60 Mins
Ingredients
- 1 (8-oz) package APPLEGATE NATURALS® No Sugar Bacon, chopped
- 1 shallot, finely chopped
- 2 tsp Dijon mustard
- 5 Tbsp extra-virgin olive oil
- 2 Tbsp apple cider vinegar
- Kosher salt and freshly ground black pepper
- 2 pounds small new potatoes, scrubbed and halved if large
- 1 pound sugar snap peas, trimmed
Instructions
- Cook the bacon in a skillet over moderate heat, stirring often, until crisp and golden brown, 6-8 minutes. Transfer to a paper towel-lined plate to drain.
- Add the shallot, mustard, olive oil, vinegar, ½ tsp salt and ¼ tsp pepper to a jar. Seal and shake well to combine. Taste and adjust the seasonings; set aside.
- Meanwhile, bring a large pot of well salted water to a simmer then add the potatoes and cook until tender, 15-18 minutes. Use a slotted spoon to transfer to a large bowl.
- Add the sugar snap peas to the boiling water and cook for 1 minute. Drain well and run under cold water to stop the cooking. Pat dry and set aside.
- Add the dressing from the jar to the warm potatoes and mix gently to combine. Let cool, then taste and adjust the seasonings.
- Just before serving add the sugar snaps and stir gently to combine. Scatter the bacon over top.