Potato and Spring Vegetable Salad



*Fingerling potatoes are long, finger-shaped new potatoes, but other potatoes are just as suitable.

1 lb fingerling potatoes, halved
1/4 cup butter, melted
3 sprigs fresh thyme
1-1/4 tsp each salt and pepper
1/4 cup extra-virgin olive oil
1 tbsp each coarsely chopped fresh parsley, basil and chervil
1 tsp finely grated lemon rind
3 green onions, thinly sliced
1 bunch very small carrots (about 6 oz)
8 oz baby pattypan squash
4 oz snow peas
4 oz sugar snap peas
1 tbsp lemon juice
1 cup pea sprouts

1. In small roasting pan, toss together potatoes, butter, thyme and 1 tsp each of the salt and pepper. Cover and roast in 400°F oven, stirring occasionally, until tender and light golden, about 40 minutes. (Make-ahead: Let cool. Cover and refrigerate for up to 1 day.)
2. Meanwhile, in large bowl, combine oil, parsley, basil, chervil, lemon rind and green onions; set aside. (Make-ahead: Refrigerate for up to 4 hours.)
3. Peel carrots. In saucepan of boiling salted water, cook carrots until tender-crisp, about 2 minutes. With slotted spoon, transfer to colander; drain. Add squash and snow and sugar snap peas to pan; cook until tender-crisp, about 1 minute. Drain. (Make-ahead: Refrigerate for up to 4 hours.)
4. Add carrots, snow and sugar snap peas, squash, potato mixture, lemon juice, and remaining salt and pepper to herb mixture; toss gently to coat. Arrange on serving platter. Garnish with pea sprouts.

Makes 8 servings.

By The Canadian Living Test Kitchen