Farm Stand Potato Salad

Dressing: 3 tablespoons fresh lemon juice 2 tablespoons olive oil 1 tablespoon country-style Dijon mustard 1 teaspoon minced fresh or 1/4 teaspoon dried thyme 1/2 teaspoon salt 1/2 teaspoon celery seeds Salad: 1 3/4 pounds fingerling potatoes 1 cup sugar snap peas, trimmed 1 cup broccoli florets 1/4 cup diced red bell pepper 1/4 cup diced green bell pepper 1/4 cup diced yellow bell pepper 1/4 cup chopped green onions  To prepare dressing, combine first 6 ingredients, stirring with a whisk.

To prepare salad, place potatoes in a saucepan, and cover with water. Bring to a boil. Reduce heat, and simmer 10 minutes or until tender. Remove potatoes from pan with a slotted spoon. Add peas and broccoli florets to pan. Cook 1 minute; drain.

Cut potatoes into 1/4-inch-thick slices. Combine potatoes, peas, broccoli, bell peppers, and green onions in a large bowl. Add dressing; toss well.