serves 8
Sugar snap peas are such a delightful spring treat! They have fully edible pods which are sweet, crunchy and delightful plucked straight from the plants without a bit of cooking. But, a quick blanching, no more than 30 seconds, in a large pot of boiling, salted water heightens their spring green color and natural sweetness. We adore them combined with the new crop of baby potatoes in this simple, light summer potato salad.
1 pound fresh sugar snap peas, trimmed
2 pounds of the smallest, unpeeled red, white or purple skinned new potatoes
1 bunch scallions, trimmed, washed and cut into thin slices
3 tablespoons white wine vinegar
1 small clove garlic, peeled and finely minced
Juice of one large lemon
½ cup extra-virgin olive oil
salt and freshly ground black pepper to taste
3 tablespoons minced fresh chives
Place a large pot of water on to boil for blanching the peas. And, fill a large bowl with cold water for refreshing the peas after cooking.
Pile the potatoes into another pot, cover with cold water. Lightly salt and bring to a boil. Reduce the heat, and simmer until the potatoes are fork tender (this will depend upon their size of course) but about 7 minutes. Drain the potatoes and transfer to a wide bowl. While they're still warm, sprinkle the vinegar over them. Toss and set aside to cool to room temperature.
Meanwhile, as soon as the water for the peas comes to a boil, add a generous pinch of salt along with the peas and cook for 30 seconds, just until their color is heightened but still very crisp. Remove the peas quickly from the hot water and transfer them to the bowl of cold water to set their color and keep them from cooking anymore. Drain and add to the bowl of potatoes.
Whisk the lemon juice, garlic and olive oil together in a small bowl or jar and season to taste with salt and pepper. Drizzle over the peas and potatoes. Add the scallions and toss to coat evenly. Season to taste with additional salt and pepper and serve room temperature garnished with the chives.