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Potato Salad with Sugar Snap Peas

marthastewart.com
Serves 2-3

Ingredients;
  • 1 1/2 pounds fingerling or other small potatoes, cut into 1/2-inch-thick rounds
  • Coarse salt
  • 8 ounces sugar snap peas, plus more, split, for garnish (optional)
  • 1/2 small red onion, thinly sliced
  • Creamy Tarragon Vinaigrette
  • Freshly ground pepper
  • Fresh tarragon and tarragon flowers, for garnish (optional)​
Picture
Preparation
  1. Cover potatoes with cold water by 2 inches in a medium saucepan. Bring to a boil; add 3 tablespoons salt. Reduce heat to medium-high; simmer potatoes until tender, about 8 minutes. Transfer to paper towels to drain.
  2. Bring another medium saucepan of water to a boil; add 2 tablespoons salt. Blanch snap peas until just tender, 1 to 2 minutes. Let cool in an ice-water bath. Drain, and pat dry.
  3. Toss potatoes, snap peas, onion, and vinaigrette in a bowl. Season with salt and pepper. Garnish with split snap peas, tarragon, and tarragon flowers, if desired.
Plow to Porch Organics, Inc.
5342 Hollister Ave, Santa Barbara, CA 93111

805-203-6222
mail@plowtoporch.com
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