Food & Recipes

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