Snap Pea & Potato Salad

with mint and honey

This mint-infused potato salad is very refreshing and so simple, the perfect counterpoint to the indulgent salmon and soup.

Makes 6 servings (4 cups) Total time: 20 minutes

BOIL:

2

2

WHISK:

1/4 1/4 1 1

TOSS:

1/2 1/3 1/4 lb. baby Yukon gold potatoes, quartered or halved, depending on size cups bias-cut sugar snap peas cup white wine vinegar cup olive oil tsp. kosher salt tsp. honey

cup chopped scallions cup torn fresh mint leaves tsp. red pepper flakes

Cook potatoes in a pot of boiling salted water over high heat until fork-tender, 15 minutes, adding peas in the last 3–5 minutes 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.

Per serving: 225 cal; 9g total fat (1g sat); 0mg chol; 332mg sodium; 30g carb (3g fiber, 2g total sugars); 4g protein