Purple Potato, Sugar Snap Pea, and Mint Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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This recipe was created to accompany Seared Rosemary Scallops . Can be prepared in 45 minutes or less. Ingredients:
1/2 pound small purple or other boiling potatoes (about 5) |
1/4 pound sugar snap peas, trimmed |
2 teaspoons balsamic vinegar |
2 teaspoons extra-virgin olive oil |
10 fresh mint leaves, sliced thin |
Directions:
1. In a small heavy saucepan cover potatoes with cold salted water by 1 inch and simmer until tender, 15 to 20 minutes.
2. Transfer potatoes with a slotted spoon to a colander to drain and cool 10 minutes. Return water in pan to a boil and blanch snap peas until crisp-tender, about 1 minute. In a colander drain snap peas and refresh under cold water. Drain snap peas and pat dry with paper towels.
3. Cut potatoes lengthwise into quarters. In a bowl toss together potatoes, snap peas, vinegar, oil, mint, and salt and pepper to taste.
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