Potato Salad with Mint and Sugar Snap Peas
for the salad:
- 2 1/2 lbs russet potatoes cubed
- 1/2 lb sugar snap peas
- 2 hard-boiled eggs, coarsely chopped
- 1 tablespoon capers
- 1/2 thinly sliced red onion
for the dressing:
- juice and zest of 2 lemons
- 1/4 cup olive oil
- 1/2 teaspoon ground mustard
- 1 handful fresh mint chopped
- Freshly ground black pepper
- Cook the potatoes in a large pot of boiling water. Add the sugar snap peas for the last couple minutes. Drain and cool.
- In a large bowl, whisk together the dressing ingredients. Add the potatoes, peas and remaining ingredients and toss to evenly distribute all ingredients.
- Serve immediately or refrigerate until ready to serve.
Sugar snap peas are tasty and hold up well in the fridge (we bought these over a week ago and they were as fresh as ever) but much like green beans they always seem like so much work because at the very least you have to cut off the pointy ends. For that reason, I eat them less than I’d like to.
But my husband got them at the farm store, so here we are! Since I was prepping them already, I decided to go ahead and toss them in a potato salad with some fresh mint I had in the garden. I am pro-mayo salad but I thought I’d change it up and go for a lemon-y dressing instead. Mint and lemon is oddly appealing. I can’t skip the capers (all good potato salads have a picked element) and I thought I was all finished but then I kept feeling like it was missing hard-boiled egg and you know what? It was. It really tied it all together.
I used russets because they give that sort of crumbly texture I was craving but if you want a prettier salad with more discrete potato, use a waxer potato like a Yukon gold.