Egg And Potato Salad

• 2 1/4 lb fingerling potatoes, scrubbed, quartered
• 2 tbsp olive oil
• 1 tbsp fresh rosemary, coarsely chopped
• 8 None eggs
• 8.75 oz sugar snap peas, trimmed
• 1 None red onion, peeled, halved and thinly sliced
• None None Dressing
• 1/4 cup olive oil
• 1 tbsp lemon juice
• 1 tsp lemon zest

1. Preheat oven to 400u0b0F.
2. Toss potatoes with olive oil and rosemary. Season. Bake for 20-25 mins, until potatoes are tender.
3. Meanwhile, to hard boil the eggs, place eggs in a saucepan and cover with water. Bring water to a boil over medium heat. Once the water reaches a boil, remove from heat. Let eggs sit in hot water for 12 mins, drain then run under cold water. Peel and halve. Combine with roasted potatoes, peas and sliced onion.
4. To make the dressing, whisk together all ingredients. Season. Toss with salad and serve.

fingerling potatoes, olive oil, rosemary, eggs, sugar snap peas, red onion, dressing, olive oil, lemon juice, lemon zest

Taken from recipes-plus.com/api/v2.0/recipes/23728 (may not work)