Potato Salad with Sugar Snap Peas and Creamy Tarragon Vinaigrette

By sunitagt

Calories: 279
Carbohydrates: 25.0g
Cholesterol: 2mg
Fat: 18.3g
Saturated Fat: 2.5g
Sodium: 35mg
Protein: 4.0g

Ingredients

• 3/4 pound red potatoes, cut into 1/2-inch thick rounds
• 3/4 pound purple potatoes, cut into 1/2-inch thick rounds
• or* substitute fingerling potatoes
• 8 ounces sugar snap peas, ends trimmed
• 1/2 small red onion, thinly sliced
• Coarse salt and freshly ground black pepper
• 2 tsp. tarragon vinegar
• 1 tsp. Dijon mustard
• Coarse salt and freshly ground black pepper
• 1/2 cup olive oil
• 1/2 cup sour cream
• 2 tbsp. finely chopped fresh tarragon

Preparation

Step 1

1. Cover potatoes with cold water by 2 inches in a medium saucepan. Bring to a boil; add 3 tbsp. salt. Reduce heat to medium-high; simmer the potatoes until tender, about 8 minutes. Transfer to paper towels to drain.

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

3. Toss the potatoes, snap peas, onion, and vinaigrette in a bowl. Season the mixture with salt and pepper.

For the Dressing: (makes approximately one cup)

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.