Fingerling Potato Salad with Sugar Snap Peas Recipe

Name: Fingerling Potato Salad with Sugar Snap Peas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 (recipe follows); Freshly ground pepper; Fresh tarragon and tarragon flowers, for garnish (optional); 2 teaspoons tarragon vinegar; 3/4 teaspoon Dijon mustard coarse salt and freshly ground pepper; 1/2 cup extra-virgin olive oil; 1/2 cup sour cream; 2 tablespoons finely chopped fresh tarragon; (makes about 1 cup)

Servings: persons

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 (recipe follows)
Freshly ground pepper
Fresh tarragon and tarragon flowers, for garnish (optional)
2 teaspoons tarragon vinegar
3/4 teaspoon Dijon mustard coarse salt and freshly ground pepper
1/2 cup extra-virgin olive oil
1/2 cup sour cream
2 tablespoons finely chopped fresh tarragon
(makes about 1 cup)

1
Cover the potatoes with cold water by 2 inches in a medium saucepan.
2
Bring to a boil; add 3 tablespoons salt.
3
Reduce heat to medium-high; simmer the potatoes until tender, about 8 minutes.
4
Transfer to paper towels to drain.
5
Bring another medium saucepan of water to a boil; add 2 tablespoons salt.
6
Blanch the snap peas until just tender, 1 to 2 minutes.
7
Let cool in an ice-water bath.
8
Drain, and pat dry.
9
Toss the potatoes, snap peas, onion, and vinaigrette in a bowl.
10
Season with salt and pepper.
11
Garnish with the split snap peas, tarragon, and tarragon flowers, if desired.
12
Stir together vinegar and mustard; season with salt and pepper.
13
Pour in olive oil in a slow, steady stream, whisking until emulsified.
14
Stir in sour cream and tarragon.

678

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Fingerling Potato Salad with Sugar Snap Peas falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Fingerling Potato Salad with Sugar Snap Peas

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