PURPLE POTATO, SUGAR SNAP PEA, AND MINT SALAD
Categories Salad Herb Potato Vegetable Side Picnic Vegetarian Quick & Easy Wheat/Gluten-Free Mint Summer Healthy Vegan Sugar Snap Pea Gourmet Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 2 Servings
Number Of Ingredients 5
Steps:
- In a small heavy saucepan cover potatoes with cold salted water by 1 inch and simmer until tender, 15 to 20 minutes.
- Transfer potatoes with a slotted spoon to a colander to drain and cool 10 minutes. Return water in pan to a boil and blanch snap peas until crisp-tender, about 1 minute. In a colander drain snap peas and refresh under cold water. Drain snap peas and pat dry with paper towels.
- Cut potatoes lengthwise into quarters. In a bowl toss together potatoes, snap peas, vinegar, oil, mint, and salt and pepper to taste.
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