Fingerling Potato Salad with Sugar Snap Peas

• 1 1/2 pounds fingerling or other small potatoes, cut into 1/2-inch-thick rounds
• Coarse salt
• 8 ounces sugar snap peas, plus more, split, for garnish (optional)
• 1/2 small red onion, thinly sliced
• Creamy Tarragon Vinaigrette (recipe follows)
• Freshly ground pepper
• Fresh tarragon and tarragon flowers, for garnish (optional)
• 2 teaspoons tarragon vinegar
• 3/4 teaspoon Dijon mustard coarse salt and freshly ground pepper
• 1/2 cup extra-virgin olive oil
• 1/2 cup sour cream
• 2 tablespoons finely chopped fresh tarragon
• (makes about 1 cup)

1. Cover the potatoes with cold water by 2 inches in a medium saucepan.
2. Bring to a boil; add 3 tablespoons salt.
3. Reduce heat to medium-high; simmer the potatoes until tender, about 8 minutes.
4. Transfer to paper towels to drain.
5. Bring another medium saucepan of water to a boil; add 2 tablespoons salt.
6. Blanch the snap peas until just tender, 1 to 2 minutes.
7. Let cool in an ice-water bath.
8. Drain, and pat dry.
9. Toss the potatoes, snap peas, onion, and vinaigrette in a bowl.
10. Season with salt and pepper.
11. Garnish with the split snap peas, tarragon, and tarragon flowers, if desired.
12. Stir together vinegar and mustard; season with salt and pepper.
13. Pour in olive oil in a slow, steady stream, whisking until emulsified.
14. Stir in sour cream and tarragon.

fingerling, salt, sugar snap peas, red onion, tarragon vinaigrette, freshly ground pepper, tarragon, tarragon vinegar, salt, extravirgin olive oil, sour cream, tarragon

Taken from www.epicurious.com/recipes/food/views/fingerling-potato-salad-with-sugar-snap-peas-392406 (may not work)