Idaho® Potato and Lentil Salad

Ingredients:

• 1 1/2 pounds red Idaho® potatoes
• 1 cup sugar snap peas
• 1 cup cooked green lentils
• 1 bunch radishes, thinly sliced
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh chives, chopped

For the dressing

• 1/2 teaspoon lemon zest
• 2 tablespoons freshly squeezed lemon juice
• 4 tablespoons extra virgin olive oil
• salt and pepper

Directions:

1. Scrub the potatoes. Place potatoes whole in a large saucepan. Cover with water and bring to a boil. Lower heat and simmer until tender, 12-15 minutes. Drain and cool.  
   
2. Thinly slice the snap peas. In a large bowl combine peas, lentils, and radishes. Cut the potatoes in half and add them to the bowl.  Stir in parsley and chives.
3. Whisk together all dressing ingredients in a small bowl. Pour over potato mixture and toss until evenly coated. Chill and serve cold over a bed of salad greens.