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Mayo-less potato salad with radishes, sugar snap peas and lemon vinaigrette

Potato Salad with Radishes, Sugar Snap Peas and Lemon Vinaigrette

1 Star2 Stars3 Stars4 Stars5 Stars (6 votes, average: 3.67 out of 5)
  • Author:
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 minutes
  • Yield: 4-6 servings 1x
  • Category: Side Dishes
  • Cuisine: American


This summery potato salad with radishes and sugar snap peas is perfect for picnics and outdoor cookouts.


  • 1 ½ pounds baby potatoes, scrubbed
  • Fine sea salt
  • 2 tablespoons freshly squeezed lemon juice (about 1 lemon)
  • 1 teaspoon brown or Dijon mustard
  • 1 large garlic clove, crushed
  • Coarsely ground black pepper, to taste
  • 2 tablespoons extra virgin olive oil
  • 1 small bunch radishes, sliced paper-thin
  • 2 cups sugar snap peas, strings removed, and diagonally sliced into ½-inch pieces
  • 2 tablespoons minced parsley
  • 2 tablespoons drained capers 


  1. Halve the small potatoes and quarter the larger ones to create approximately 1-inch pieces. Place in a large pot, add enough water to cover the potatoes by about 2 inches, and season generously with salt. Cover tightly with a lid and bring to a boil. Then reduce the heat to low and simmer with the lid ajar until the potatoes are fork-tender, about 15 minutes.
  2. Meanwhile, make the vinaigrette. In a small bowl, combine the lemon juice, mustard, garlic, pepper, and ¼ teaspoon salt, and whisk to combine. While continually whisking, gradually stream in the olive oil.
  3. Drain the potatoes, return to the pot, and let stand for 5 to 10 minutes to cool a little.
  4. In a large mixing bowl, combine the radishes, peas, parsley, capers, the still-warm potatoes, and the vinaigrette. Toss to combine. Taste and adjust the seasonings, if needed. Serve immediately.


  • Serving Size: 1/6 of the recipe
  • Calories: 135
  • Fiber: 4 g
  • Protein: 2.9 g

Keywords: potatoes, potato salad, radishes, sugar snap peas