Potato Salad with Sugar Snap Peas and Mustard Seed Dressing

• 1/3 cup olive oil
• 5 tablespoon whole grain Dijon mustard
• 3 tablespoons yellow mustard seeds
• 3 tablespoons (packed) chopped fresh dill
• 2 tablespoons white wine vinegar
• 1 1/2 pounds medium-size red-skinned potatoes, each cut into 6 wedges, each wedge cut cros swise in half
• 8 ounces sugar snap peas, stringed
• 1/2 cup chopped red onion

1. Whisk first 5 ingredients in small bowl to blend.
2. Season with salt and pepper.
3. Steam potatoes just until tender, about 10 minutes.
4. Transfer to large bowl; add 3 tablespoons dressing and toss to coat.
5. Steam sugar snap peas until just crisp-tender, about 2 minutes.
6. Cool.
7. Add to bowl with potatoes.
8. Add red onion.
9. Pour remaining dressing over salad; toss to coat.
10. Season to taste with salt and pepper.

olive oil, whole grain dijon mustard, yellow mustard seeds, dill, white wine vinegar, potatoes, sugar snap peas, red onion

Taken from www.epicurious.com/recipes/food/views/potato-salad-with-sugar-snap-peas-and-mustard-seed-dressing-5847 (may not work)