A very simple potato salad.

Ingredients

1.5 lb yukon gold potatoes
1/2 lb sugar snap peas
4 tsp olive oil
4 tsp Balsamic vinegar
1/4 tsp salt, to test
1/4 tsp pepper

Preparation

1. Boil the potatoes in salted water until easily pierced with a knife.  Cut into bite size pieces and set aside.
2. Combine 3 tbsp of olive oil with the balsamic vinegar, salt and pepper.  Whisk to emulsify.
3. Stir fry the sugar snap peas in the remaining 1 tbsp olive oil for about 30 seconds.
4. Combine all the ingredients in a large bowl and toss to coat.  Refrigerate before serving.

Nutrition

6 servings