Purple Potato, Sugar Snap Pea, And Mint Salad


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A refreshing summer type salad to serve at anytime during the day or evening.

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  • 1/2 lb. small purple or other boiling potatoes (about 5)
  • 1/4 lb. sugar snap peas, trimmed
  • 2 tsp. balsamic vinegar
  • 2 tsp. extra-virgin olive oil
  • 10 fresh mint leaves, sliced thin

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In a small heavy saucepan cover potatoes with cold salted 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, about 1 minute. In a colander drain snap peas 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, vinegar, oil, mint, and salt and pepper to taste.

Makes 2 Servings.

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