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Fingerling Potato Salad with Sugar Snap Peas

Recipe information

  • Yield

    serves 4 to 6

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)

Creamy Tarragon Vinaigrette

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)

Preparation

  1. Step 1

    Cover the 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 the potatoes until tender, about 8 minutes. Transfer to paper towels to drain.

    Step 2

    Bring another medium saucepan of water to a boil; add 2 tablespoons salt. Blanch the snap peas until just tender, 1 to 2 minutes. Let cool in an ice-water bath. Drain, and pat dry.

    Step 3

    Toss the potatoes, snap peas, onion, and vinaigrette in a bowl. Season with salt and pepper. Garnish with the split snap peas, tarragon, and tarragon flowers, if desired.

  2. Creamy Tarragon Vinaigrette

    Step 4

    Stir together vinegar and mustard; season with salt and pepper. Pour in olive oil in a slow, steady stream, whisking until emulsified. Stir in sour cream and tarragon.

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
TagsPotato SaladSaladFingerling PotatoPotatoRoot VegetableVegetableSugar Snap PeaPeaBean and LegumeTarragonHerbs & SpicesSideDinnerGluten FreeVegetarianSimmerMemorial DayCookbooks
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