Fingerling Potato Salad with Sugar Snap Peas

Preparation

1. 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.

2. 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.