Ingredients

The following ingredients have 2 Servings
  • 12 ounces baby potatoes or fingerling potatoes (cut in quarters or halves)
  • 6 ounces snap peas (tips trimmed and strings removed)
  • 1 shallot (minced)
  • 1 fully cooked andouille sausage (sliced)
  • 1/3 cup sun dried tomatoes (chopped in half)
  • 1 tablespoon thyme (plus additional for garnish)
  • 2 tablespoons vegetable broth (water, or dry white wine)
  • 1 tablespoon olive oil
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper (plus more for garnish)

Instruction

  • Place potatoes in a medium saucepan; cover with water and bring to a boil. Cook 7 minutes or until almost tender. Add snap peas and chopped shallots, and cook 3 minutes or until tender. Drain, and place in a medium bowl. Add sausage and sun dried tomatoes to veggies in bowl, and gently toss to combine.
  • While potatoes cook, combine thyme, broth, oil, salt, and pepper in a small bowl to make the dressing, stirring with a whisk or fork. Drizzle dressing over veggies once the veggies are done cooking, and gently toss again to combine.
  • This can be served over a bed of greens as well.