Potato Salad With Green Sugar Snap Peas

Ingredients

• ½ pound sugar snap peas (if not available, snow peas can be used)
• Salt to taste
• ¾ pound small red new waxy potatoes
• 2 tablespoons white-wine vinegar
• 4 tablespoons peanut or vegetable oil
• 3 tablespoons finely chopped shallots or scallions
• ½ teaspoon finely chopped garlic
• 4 tablespoons finely chopped chervil or parsley or both combined
• Freshly ground pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    217 calories; 13 grams fat; 2 grams saturated fat; 6 grams monounsaturated fat; 4 grams polyunsaturated fat; 20 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 3 grams protein; 10 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Trim off ends of snap peas and remove strings.
2. In a saucepan, add snap peas and cover with water. Add salt, bring to a boil and cook for 3 to 4 minutes until crisp and tender. Drain.
3. Place potatoes in a saucepan. Add water to cover and salt. Bring to a boil, simmer for 20 minutes or until potatoes are tender. Do not overcook. Drain. The salad should be made while potatoes are still warm.
4. Peel potatoes and cut them into 1/4-inch slices. Leave skins on if desired. Place slices in a bowl and add snap peas. Add vinegar, oil, shallots, garlic, chervil, salt and pepper. Toss and blend well. Serve immediately.

30 minutes