Herbed Potato Salad

I love this potato salad. Its very savory and loaded with fresh garden tastiness due to the herbs. The bonus is that this is a very low calorie treat because there is no mayo in this recipe. You can enjoy 1 cup one this salad for only 120 calories. Can be made a day ahead and kept in a tightly covered bowl in the fridge.

Herbed Potato Salad

1 1/2 cups sugar snap peas, trimmed
1 1/2 pounds of baby red and yellow potatoes, scrubbed and cut in half
2 Tablespoons white wine vinegar
1 Tablespoon olive oil
1 Tablespoon Dijon mustard (or spicy brown mustard)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 celery stalks, thinly sliced
3 Tablespoons minced red onion
2 Tablespoons chopped flat Italian parsley
2 Tablespoons fresh dill, chopped

1. Bring a large saucepan of water to a boil. Add the sugar snap peas and cook just until they turn bright green, about 30 seconds. Transfer with a slotted spoon to a colander. Rinse under cold running water and drain on a paper towel.
2. Add potatoes to the same saucepan and bring to a boil. Reduce the heat and cook until fork-tender, 12-15 minutes. Drain well.
3. Meanwhile, whisk together the vinegar, oil, mustard, salt, and pepper in a large bowl.
4. Add the hot potatoes and toss to combine. Let the potatoes cool to room temperature, about 20 minutes, stir in the peas and the remaining ingredients.