Dana Treat – Treat Yourself

A Friday in May

Posted May 14, 2010

Potato Salad with Sugar Snap Peas and Creamy Tarragon Vinaigrette
Adapted from Martha Stewart
Serves 4 to 6

The original recipe called for fingerling potatoes but I used a mixture of red and purple potatoes.  Much prettier that way.

¾ pound red potatoes, cut into ½-inch thick rounds
¾ pound purple potatoes, cut into ½-inch thick rounds
8 ounces sugar snap peas, ends trimmed
½ small red onion, thinly sliced
Coarse salt and freshly ground black pepper
Creamy Tarragon Dressing (recipe follows)

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.

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.

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

Creamy Tarragon Vinaigrette
Makes about 1 cup

2 tsp. tarragon vinegar
1 tsp. Dijon mustard
Coarse salt and freshly ground black pepper
½ cup olive oil
½ cup sour cream
2 tbsp. finely chopped fresh tarragon

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.

Article printed from Dana Treat – Treat Yourself: http://danatreat.com

URL to article: http://danatreat.com/2010/05/a-friday-in-may/

Copyright © 2009-2014 Dana Treat. All rights reserved.