Purple Potato, Sugar Snap Pea, and Mint Salad

1. 1

   In a small heavy saucepan cover potatoes with cold salted water by 1 inch and simmer until tender, 15 to 20 minutes.

2. 2

   Transfer potatoes with a slotted spoon to a colander to drain and cool 10 minutes.

3. 3

   Return water in pan to a boil and blanch snap peas until crisp-tender, about 1 minute.

4. 4

   In a colander drain snap peas and refresh under cold water.

5. 5

   Drain snap peas and pat dry with paper towels.

6. 6

   Cut potatoes lengthwise into quarters.

7. 7

   In a bowl toss together potatoes, snap peas, vinegar, oil, mint, and salt and pepper to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.