- Scrub or peel potatoes and cut into bite-size pieces (if quite small, leave whole). In a saucepan, cover potatoes with water and a teaspoon of salt and bring to a boil.
- While potatoes cook, whisk vinegar and oil or butter together. Add a pinch of salt and a few grinds of fresh pepper. Chop onions and remove any strings or stems from peas.
- When potatoes are nearly tender (there is still a slight resistance when pierced with a knife) add onions and peas and cook for an additional 3 - 4 minutes, or until peas are cooked but still a bit crunchy.
- Drain immediately and toss with vinegar mixture. Serve warm.
|Prep Time: 10 minutes|
Cook Time: 15 minutes
|-||1 pound new potatoes|
|-||1 pound snow peas or sugar snap peas|
|-||1 small onion, thinly sliced then chopped|
|-||2 tablespoons vinegar, preferably balsamic or cider|
|-||1 tablespoon olive oil or melted butter|
|-|| salt and pepper|