Adapted from Canadian Living Magazine, July 1998 issue
1 1/2 lb small red-skinned potatoes
1 yellow pepper, cut into chunks
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
4oz sugar snap peas ( a nice handful will do!)
3 tbsp fresh dill, chopped
Cook potatoes in boiling, salted water for about 20 minutes, or until tender. Drain, let cool until cool enough to handle. Halve each potato and place in nice bowl. For the dressing, whisk together vinegar, oil,mustard, lemon juice, salt and pepper.
Add peppers and onions to the potatoes in bowl and toss with half of the prepared dressing and leave to cool. Cook snap peas in boiling water for one minute until bright green. Drain peas and run under cold water to set colour. (I usually skip cooking the peas because my family likes them crunchy). Just before serving, add the peas and dill to bowl. Toss with the remainder of the dressing and serve.
Makes 4 servings.