Potato Salad With Green Sugar Snap Peas
Published July 11, 1989
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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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 analysis per serving (4 servings)
21 grams carbs; 223 calories; 10 grams monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 14 grams fat; 4 grams fiber; 408 milligrams sodium; 4 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Trim off ends of snap peas and remove strings.
- Step 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.
- Step 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.
- Step 4
Peel potatoes and cut them into ¼-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.
Private Notes
Comments
Slice potatoes and cook in microwave. Add snap peas last few minutes of cooking. Voila! No burning fingers on hot potatoes or adding heat and humidity to the house during hot weather, when you are most likely to be making this dish.
Slice potatoes and cook in microwave. Add snap peas last few minutes of cooking. Voila! No burning fingers on hot potatoes or adding heat and humidity to the house during hot weather, when you are most likely to be making this dish.
I made a lot of changes based on what I had and it still turned out great! 1. russet potatoes instead of red, and left skin on 2. dill, garlic salt, onion powder instead of parsley/chevril 3. avocado oil instead of vegetable/peanut 4. i used shallots easy recipe and works with lots of variations
A really delicious salad! I will definitely make again. The snap peas were a delightful contrast to the red potatoes, and the vinaigrette was perfect, just tangy enough with a hint of sweetness. The only thing I'd change was the amount of shallot. They were VERY strong and overwhelming. I'd use them, but much less.