1 1/2 pounds potatoes, boiled then roughly chopped into slightly bigger than bite sized (however you make potatoes for mashed potatoes, do that here, except just boil them whole, let them cool, then chop)
4 cups snap peas cut into several pieces each (honestly, I didn’t measure this. Maybe it was around 2 cups?)
3 tablespoons dijon mustard
2 tablespoons vinegar-of-choice (I didn’t measure this and I used sherry vinegar, original suggested malt. I think the important part is that it’s vinegary)
2 tablespoons flavorful oil (I used EVOO because that’s all I had, but the original suggests some sort of nut oil which couldn’t be bad, unless you’re allergic to nuts)
10-12 fresh mint leaves, chopped or roughly torn (don’t skip this - the mint adds something special here)
chopped green onion (chives would probably be fine; this suggested half a cup but it’s your preference)
Salt & pepper (to taste)
Toss all of the ingredients together and add salt and pepper to taste. Allow the salad to chill and the flavors to meld for an hour or so before serving.
This is another “what do I do with this ingredient” recipe re: snap peas. It turned into my favorite potato salad at first bite. I know snap peas are very seasonal, but now this is the only potato salad I want so I guess I only have potato salad during snap pea season! It’s zingy. It’s green. It’s bright. It’s crunchy. It’s soft. A celebration of summer (or spring, depending on where you live). A lovely cook out/potluck contribution to go with something fatty.