Old MacDonald's Potato Box Recipes
Purple Potato, Sugar Snap Pea and Mint Salad Ingredients 1/2 lb. small purple or other boiling potatoes (about 5) 1/4 lb. sugar snap peas, trimmed 2 tsp. balsamic vinegar 2 tsp. extra-virgin olive oil 10 fresh mint leaves, sliced thin Directions In a small heavy saucepan cover potatoes with cold salted water by 1 inch and simmer until tender, 15 to 20 minutes. Transfer potatoes with a slotted spoon to a colander to drain and cool 10 minutes. Return water in pan to a boil and blanch snap peas until crisp-tender, about 1 minute. Drain snap peas and refresh under cold water. Drain again and pat dry with paper towels. Cut potatoes lengthwise into quarters. In a bowl toss together potatoes, snap peas, vinegar, oil, mint, and salt and pepper to taste.

Old MacDonald's Potato Box Recipes

Purple Potato, Sugar Snap Pea and Mint Salad

Ingredients

1/2 lb. small purple or other boiling potatoes (about 5)
1/4 lb. sugar snap peas, trimmed
2 tsp. balsamic vinegar
2 tsp. extra-virgin olive oil
10 fresh mint leaves, sliced thin

Directions

In a small heavy saucepan cover potatoes with cold salted water by 1 inch and simmer until tender, 15 to 20 minutes. Transfer potatoes with a slotted spoon to a colander to drain and cool 10 minutes. Return water in pan to a boil and blanch snap peas until crisp-tender, about 1 minute. Drain snap peas and refresh under cold water. Drain again and pat dry with paper towels. Cut potatoes lengthwise into quarters. In a bowl toss together potatoes, snap peas, vinegar, oil, mint, and salt and pepper to taste.