Farm Stand Potato Salad

• Dressing:
• 3 tablespoons fresh lemon juice
• 2 tablespoons olive oil
• 1 tablespoon country-style Dijon mustard
• 1 teaspoon minced fresh or 1/4 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/2 teaspoon celery seeds
• Salad:
• 1 3/4 pounds fingerling potatoes
• 1 cup sugar snap peas, trimmed
• 1 cup broccoli florets
• 1/4 cup diced red bell pepper
• 1/4 cup diced green bell pepper
• 1/4 cup diced yellow bell pepper
• 1/4 cup chopped green onions

1. To prepare dressing, combine first 6 ingredients, stirring with a whisk.
2. To prepare salad, place potatoes in a saucepan, and cover with water. Bring to a boil. Reduce heat, and simmer 10 minutes or until tender. Remove potatoes from pan with a slotted spoon. Add peas and broccoli florets to pan. Cook 1 minute; drain.
3. Cut potatoes into 1/4-inch-thick slices. Combine potatoes, peas, broccoli, bell peppers, and green onions in a large bowl. Add dressing; toss well.

dressing, lemon juice, olive oil, countrystyle, thyme, salt, celery seeds, salad, potatoes, sugar snap peas, broccoli florets, red bell pepper, green bell pepper, yellow bell pepper, green onions

Taken from www.myrecipes.com/recipe/farm-stand-potato-salad (may not work)