Ingredients

serves 4 to 6

　　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)

　　

Creamy Tarragon Vinaigrette

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)

　　

Step 1

Cover the potatoes with cold water by 2 inches in a medium saucepan. Bring to a boil; add 3 tablespoons salt. Reduce heat to medium-high; simmer the potatoes until tender, about 8 minutes. Transfer to paper towels to drain.

　　

Step 2

Bring another medium saucepan of water to a boil; add 2 tablespoons salt. Blanch the snap peas until just tender, 1 to 2 minutes. Let cool in an ice-water bath. Drain, and pat dry.

　　

Step 3

Toss the potatoes, snap peas, onion, and vinaigrette in a bowl. Season with salt and pepper. Garnish with the split snap peas, tarragon, and tarragon flowers, if desired.

　　

Creamy Tarragon Vinaigrette

Step 4

Stir together vinegar and mustard; season with salt and pepper. Pour in olive oil in a slow, steady stream, whisking until emulsified. Stir in sour cream and tarragon.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.