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fingerling salt sugar snap peas red onion tarragon vinaigrette freshly ground pepper tarragon tarragon vinegar salt extra-virgin olive oil sour cream tarragon
Viewed: 20 - Published at: 8 years agoIngredients
- 1 1/2 pounds fingerling or other small potatoes, cut into 1/2-inch-thick rounds
- Coarse salt
- 8 ounces sugar snap peas, plus more, split, for garnish (optional)
- 1/2 small red onion, thinly sliced
- Creamy Tarragon Vinaigrette (recipe follows)
- Freshly ground pepper
- Fresh tarragon and tarragon flowers, for garnish (optional)
- 2 teaspoons tarragon vinegar
- 3/4 teaspoon Dijon mustard coarse salt and freshly ground pepper
- 1/2 cup extra-virgin olive oil
- 1/2 cup sour cream
- 2 tablespoons finely chopped fresh tarragon
- (makes about 1 cup)
Method
- Cover the potatoes with cold water by 2 inches in a medium saucepan.
- Bring to a boil; add 3 tablespoons 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 tablespoons 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.
- Garnish with the split snap peas, tarragon, and tarragon flowers, if desired.
- 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.
