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)​
  

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.