This recipe was created to accompany Seared Rosemary Scallops .
Ingredients
1/2 pound small purple or other boiling potatoes (about 5)
1/4 pound sugar snap peas, trimmed
2 teaspoons balsamic vinegar
2 teaspoons 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. In a colander drain snap peas and refresh under cold water. Drain snap peas 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.
