This side dish is super springy and an über-fresh potato salad. It’s loaded with sugar snap peas and fresh mint, then dressed with a vinaigrette instead of the more expected mayonnaise base, keeping it nice and light. This mint-infused potato salad is very refreshing and so simple.
Makes
6 servings
Total Time
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Ingredients
BOIL:
WHISK:
TOSS:
Test Kitchen Approved
Instructions
Cook potatoes in a pot of boiling salted water over high heat until fork-tender, 15 minutes, adding peas in the last 3–5minutes of boiling; drain well, then transfer to a baking sheet, and cool to room temperature.
Whisk together vinegar, oil, salt, and honey for the vinaigrette until salt and honey dissolve.
Toss potatoes, peas, scallions, mint, and pepper flakes with vinaigrette.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per serving
Calories: 225
% Daily Value*
Total Fat 9g 13%
Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 332mg 13%
% Daily Value*
Carbs 30g 10%
Protein 4g
*Percent Daily Values are based on a 2,000 calorie diet.
