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