Dana Treat – Treat Yourself
A Friday in May
Posted May 14, 2010
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.
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