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Potato Salad with Sugar Snap Peas and Creamy Tarragon Vinaigrette

Potato Salad with Sugar Snap Peas and Creamy Tarragon Vinaigrette
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WebMD Recipe from

  • 3/4 pound
    red potatoes, cut into 1/4-inch thick rounds
  • 3/4 pound
    purple potatoes, cut into 1/2-inch thick rounds
  • 8 ounces
    sugar snap peas, ends trimmed
  • 1/2 small
    red onion, thinly sliced
  • 2 teaspoons
    tarragon vinegar
  • 1 teaspoon
    Dijon mustard
  • 1/2 cup
    olive oil
  • 1/2 cup
    sour cream
  • 2 tablespoons
    fresh tarragon, finely chopped
    coarse salt and freshly ground pepper
  1. For the pasta:
    1. 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.
  2. 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.
  3. Toss the potatoes, snap peas, onion, and vinaigrette in a bowl.  Season the mixture with salt and pepper.
  4. For the Dressing: (makes approximately one cup)
    1. 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.

Adapted from Martha Stewart



The original recipe called for fingerling potatoes but I used a mixture of red and purple potatoes- much prettier that way.

Nutritional Information

Makes: 6 servings
  • Calories279
  • Carbohydrates25.0 g
  • Cholesterol2 mg
  • Fat18.3 g
    • Saturated fat2.5 g
  • Sodium35 mg
  • Protein4 g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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