Potato Salad With Green Sugar Snap Peas

• 1/2 pound sugar snap peas (if not available, snow peas can be used)
• Salt to taste
• 3/4 pound small red new waxy potatoes
• 2 tablespoons white-wine vinegar
• 4 tablespoons peanut or vegetable oil
• 3 tablespoons finely chopped shallots or scallions
• 1/2 teaspoon finely chopped garlic
• 4 tablespoons finely chopped chervil or parsley or both combined
• Freshly ground pepper to taste

1. Trim off ends of snap peas and remove strings.
2. In a saucepan, add snap peas and cover with water.
3. Add salt, bring to a boil and cook for 3 to 4 minutes until crisp and tender.
4. Drain.
5. Place potatoes in a saucepan.
6. Add water to cover and salt.
7. Bring to a boil, simmer for 20 minutes or until potatoes are tender.
8. Do not overcook.
9. Drain.
10. The salad should be made while potatoes are still warm.
11. Peel potatoes and cut them into 1/4-inch slices.
12. Leave skins on if desired.
13. Place slices in a bowl and add snap peas.
14. Add vinegar, oil, shallots, garlic, chervil, salt and pepper.
15. Toss and blend well.
16. Serve immediately.

sugar, salt, red new waxy potatoes, whitewine vinegar, peanut, shallots, garlic, chervil, freshly ground pepper

Taken from cooking.nytimes.com/recipes/3230 (may not work)