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Purple Potato, Snow Pea and Mint Salad
- 1 pound small purple potatoes (about 10 small, left whole; or 4-5 large, quartered)
- ½ pound snow peas, trimmed
- 4 tsp balsamic vinegar
- ¼ cup extra-virgin olive oil
- 40 fresh mint leaves (4 med stalks) sliced in thin ribbons
- ½ cup crumbled feta
- Kosher salt & fresh cracked pepper
In large heavy bottom sauce pan cover potatoes with cold salted water. Bring to a boil then simmer until tender, 15 to 20 minutes. With a slotted spoon, transfer potatoes to a colander to drain. Cool for at least 15 minutes. Return water in pan to a boil and blanch snow peas for about 1 minute, Drain in a colander and immediately refresh peas in cold water (by running under cold water or soaking in a bowl of ice water). Drain snow peas and pat dry with paper towels. Cut potatoes lengthwise into wedges. In a large bowl, toss together potatoes, snow peas, vinegar, oil, mint, feta, and salt & pepper to taste.
Serves 4
