New potatoes are now available (in Michigan, that is) at farmer's markets, and I've been picking sugar snap peas nearly every day. Last night I made a delicious salad of the two--plus chopped shallot and mint from my herb garden--dressed with a vinaigrette.
While the recipe below serves 12, I made just a fraction of that for the two of us. I did make the entire amount of dressing, reasoning that I'll be able to use the remainder on other salads. This recipe began on some web site or other, but I've modified it (of course). I think the salad would also be good with snow peas or regular shelled peas.
We had it with grilled salmon brushed with a butter, lemon, and dill sauce. A tossed salad (of young, tender lettuces purchased at the farmer's market and some of our own cherry tomatoes) completed our light summer meal.
New potato and sugar snap salad
3 lbs. new potatoes
1 1/2 lbs. sugar snap peas, trimmed (strings removed)
2 T. white wine vinegar
2 T. lemon juice
1/4 cup extra virgin olive oil
1/3 cup finely chopped shallot
1 cup lightly packed fresh mint, minced
salt and pepper to taste
Scrub the potatoes (gently, so as not to take the skins off completely), place in a saucepan, cover with water, and simmer until tender. With new potatoes, this won't take as long, so take care not to overcook. Using a slotted spoon, transfer the potatoes to a colander to drain and cool. Return water to a boil and blanch sugar snaps until crisp-tender, about a minute. Drain the peas in a colander and refresh with cold water. Drain the peas and pat them dry with a paper towel.
Cut the potatoes into suitable size. With the ones I had, cutting them in half was fine and some were so tiny I left them whole. Combine the potatoes, peas, shallot, and mint.
In a small bowl or jar, combine the vinegar, lemon juice, oil, salt and pepper. Whip or shake to emulsify. Pour on the salad and toss gently.
You can serve this at room temperature, but I like it better chilled for at least a short time.
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