Potatoes And Snap Peas With Egg Mint Mimosa

• 1 1/2 lb small red boiling potatoes
• 1 garlic clove
• 1/4 cup extra-virgin olive oil
• 1/4 cup finely chopped fresh mint
• 21/2 teaspoons salt
• 1 /4 teaspoon black pepper
• 3 hard-boiled large eggs
• 1/2 lb sugar snap peas, trimmed and strings discarded
• 1 1/2 tablespoons white-wine vinegar

1. Peel potatoes. Cut each into 6 wedges. Transfer to a 3-quart saucepan and cover by 1 inch with cold water. Bring potatoes to a boil, then simmer, uncovered, until potatoes are tender when pierced with a sharp knife, 8 to 10 minutes.
2. Meanwhile, mince garlic, then mash to a paste with a pinch of salt using a large heavy knife. Transfer to a small bowl, then whisk in oil, 3 tablespoons mint, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
3. Coarsely grate eggs into a bowl using 1/4-inch holes of a box grater, then toss with remaining tablespoon mint and salt and pepper to taste.
4. When potatoes are almost finished cooking, cook snap peas with remaining 2 teaspoons salt in a 2- to 3-quart saucepan of boiling water 1 minute, then drain. Drain potatoes and toss with vinegar, then add snap peas and oil mixture and stir to combine. Transfer to a serving bowl and sprinkle with egg mint mimosa.

red boiling potatoes, garlic, extravirgin olive oil, fresh mint, salt, black pepper, eggs, sugar snap peas, whitewine vinegar

Taken from www.epicurious.com/recipes/food/views/potatoes-and-snap-peas-with-egg-mint-mimosa-232167 (may not work)