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GoFarm Blog

Caesar Potato Salad with Sugar Snap Peas


1 pound fingerling potatoes, cut crosswise into 1/2-inch-thick slices

8 oz trimmed sugar snap peas

1 bunch radishes, trimmed, sliced

1/2 small onion, thinly sliced

1/4 cup olive oil

3 Tbsp fresh lemon juice

1 Tbsp Dijon mustard

1 garlic clove, pressed or minced

1/2 cup freshly grated Parmesan cheese

Parsley, mint, or basil to garnish


  1. 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.

  2. 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.

Recipe adapted from:


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