Ingredients:

• 1 1/2 lb fingerling or other small potatoes, cut into 1/2-inch-thick rounds
• coarse salt
• 8 oz sugar snap peas, plus more, split, for garnish (optional)
• 1/2 small red onion, thinly sliced
• Creamy Tarragon Vinaigrette
• freshly ground pepper
• fresh tarragon and tarragon flowers, for garnish (optional)

Directions:

1. Cover potatoes with cold water by 2 inches in a medium saucepan.
2. Bring to a boil.
3. Add 3 tablespoons salt.
4. Reduce heat to medium-high.
5. Simmer potatoes until tender, about 8 minutes.
6. Transfer to paper towels to drain.
7. Bring another medium saucepan of water to a boil.
8. Add 2 tablespoons salt.
9. Blanch snap peas until just tender, 1 to 2 minutes.
10. Let cool in an ice-water bath.
11. Drain, and pat dry.
12. Toss potatoes, snap peas, onion, and vinaigrette in a bowl.
13. Season with salt and pepper.
14. Garnish with split snap peas,tarragon, and tarragon flowers, if desired. 

Serves:  6-8

Source: marthastewart.com. 

Creamy Tarragon Vinaigrette

Ingredients:

• 2 tsp tarragon vinegar
• 3/4 tsp Dijon mustard
• coarse salt
• 1/4 c extra-virgin olive oil
• 1/4 c sour cream
• 2 Tab finely chopped fresh tarragon
• freshly ground pepper

Directions:

1. Stir together tarragon vinegar and Dijon mustard.
2. Season with coarse salt.
3. Pour in olive oil in a slow, steady stream, whisking until emulsified.
4. Stir in sour cream and tarragon.
5. Season with freshly ground pepper.