Purple Potatoes with Sugar Snap Peas and Mint
Fresh, crunchy, juicy sugar snap peas are a delightful taste of spring.
A serving bowl of green sugar snap peas contrasting with purple potatoes dresses up a table.
If purple potatoes are not available, use other small potatoes instead. And regular peas can be substituted for sugar snap peas.
Ingredients
- 2 pounds small purple or other boiling potatoes
- 1 pound sugar snap peas trimmed
- 2 tablespoons balsamic vinegar
- 3 tablespoons extra-virgin olive oil
- 1/2 cup fresh mint leaves sliced thin
- 1/4 cup green onion finely sliced
Adjust servings: servings
Units:
Instructions
- In a saucepan cover potatoes with water by 1 inch and simmer until tender, 15 to 20 minutes.
- 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, 1 - 2 minutes. Place snap peas in colander and refresh under cold water. Drain snap peas and pat dry with paper towels.
- Cut potatoes lengthwise into quarters. In a bowl toss together potatoes, snap peas, green onion, vinegar, oil, mint, and salt and pepper to taste.
Recipe Notes
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