Categories: Sides

Ingredients

• 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 black pepper
• 1 cup sugar snap peas, trimmed
• 2 tbsp. tarragon vinegar or white wine vinegar
• 1 tbsp. Dijon
• 1 tsp honey
• 1 cup heirloom cherry tomatoes, halved if large
• 2 cucumbers, diced
• 3 radishes, thinly sliced
• 1/2 cup chopped parsley
• 1/4 cup chopped chives
• 2 tbsp. chopped tarragon

Directions

1. Put a rimmed baking sheet in the lower third of the oven and preheat to 425. Toss the potatoes and shallots with 2 tbsp. olive oil, 1/4 tsp salt and black pepper. Spread on the hot baking sheet and roast, tossing halfway through, until tender and golden, 25-30 minutes. Let cool.

2. 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.

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

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