This creamy, parsley-flecked potato salad is a particularly tasty way to showcase a bumper crop of asparagus and sugar snap peas.
What You Need
Original recipe yields 8 servings
1 lb. new potatoes, cooked, quartered (about 3 cups)
1/4 lb. asparagus, trimmed, cut into 1-inch pieces and blanched
1 cup halved sugar snap peas, blanched
1/2 cup KRAFT Real Mayo Mayonnaise
1/4 cup chopped Italian parsley
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Let's Make It
Mix all ingredients.
Refrigerate 1 hour or until chilled.
How to Blanch Asparagus and Sugar Snap Peas
Add the asparagus and sugar snap peas to the cooking water during the last few minutes of cooking the potatoes.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 11g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
8 servings, 1/2 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.