French Garden Potato Salad

 

Summertime rolls around and it's picnic time.  Who doesn't love a delicious potato salad?  This one is sure to be a hit!

1 1/2 lbs fingerling potatoes, halved lengthwise

3 large shallots, cut into chunks

1/4 cup plus 2 Tbsp olive oil

Kosher salt and freshly ground pepper

1 cup sugar snap peas, trimmed

2 Tbsp tarragon vinegar or white wine vinegar

1 Tbsp dijon mustard

1 tsp honey

1 cup heirloom cherry tomatoes, halved if large

2 mini cucumbers, diced

1/2 cup chopped fresh parsley

1/4 cup chopped fresh chives

2 Tbsp chopped fresh tarragon

Preheat your oven to 425 degrees.  Cover a baking sheet with foil and place it in the middle of your oven.  Toss the potatoes and shallots with 2 Tbsp olive oil, 1/4 tsp salt and a few grids of pepper.  Spread on the hot baking sheet and roast 25 - 30 minutes until tender and golden.  Toss halfway through.  Remove from the oven and let cool.

Meanwhile, bring a medium saucepan of salted water to a boil.  Add the snap peas and cook until bright green, but still crisp, 1 - 2 minutes.  Transfer to a bowl of ice water; let cool.  Drain and pat dry.

Whisk the vinegar, mustard, honey, 1/2 tsp salt and a few grinds of pepper in a large bowl.  Slowly whisk in the remaining 1/4 cup olive oil.  Add the roasted potatoes and shallots, peas, tomatoes, cucumbers, parsley, chives and tarragon.  Season with salt and pepper and toss.