After seeing Cousin_Jake's " Roasted Yukon Gold and Sweet Potato Salad" thread, I thought I'd add this. It's from "Bon Appetit" magazine, and it was a huge hit at our Memorial Day party.



Ingredients

* 1 1/2 pounds unpeeled assorted fingerling potatoes or baby potatoes (such as white-skinned, red-skinned, and purple), cut crosswise into 1/2-inch-thick slices
* 8 oz trimmed sugar snap peas
* 1 bunch radishes, trimmed, sliced
* 1/2 small red onion, thinly sliced
* 1/4 cup olive oil
* 3 tablespoons fresh lemon juice
* 1 tablespoon Dijon mustard
* 1 garlic clove, pressed
* 1/2 cup freshly grated Parmesan cheese

Preparation

*
Steam potatoes on steamer rack set in large pot over boiling water until almost tender, about 10 minutes. Add sugar snap peas and steam until peas are crisp-tender and potatoes are just tender, about 1 minute longer. Transfer vegetables to large bowl. Cool slightly. Add radishes and onion.
*
Whisk next 4 ingredients in small bowl to blend. Whisk in Parmesan. Season dressing with salt and generous amount of pepper. Add dressing to potato mixture; toss to coat. Season with more salt and pepper, if desired. Serve warm or at room temperature.



***I must add that I roasted the potatoes in olive oil, garlic powder, salt, and pepper instead of steaming them....yum

Yeah! More recipes!
Sounds delicious hbs.