Name: Egg, Snow Pea and Potato Salad
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 serving(s)
Ingredients: 1/2 cup (125 ml) 15% or 35% cream; 2 tbsp (30 ml) apple cider vinegar; 1 tbsp (15 ml) whole-grain mustard; 3/4 lb (340 g) baby potatoes; 1/2 lb (225 g) snow peas, trimmed and each cut into 3 pieces; 1 cup (140 g) cherry tomatoes, halved; 2 oz (55 g) dry chorizo sausage, diced; 1 green onion, chopped; 1 tsp tarragon leaves, finely chopped; 8 hard-boiled eggs, peeled and halved

Preparation

Dressing
- In a large bowl, whisk together all of the ingredients. Season with salt and pepper.
Salad
- Place the potatoes in a large pot. Cover with cold water and season with salt. Bring to a boil. Simmer for 20 minutes or until tender. Add the snow peas 2 minutes before the potatoes finish cooking. Drain the vegetables and let cool under cold running water. Cut the potatoes in half as needed.
- Add the potatoes and snow peas to the bowl of dressing. Add the remaining ingredients except for the eggs. Mix well. Adjust the seasoning.
- Divide the pasta among four plates. Garnish with the egg halves.

Egg, Snow Pea and Potato Salad

Categories

Ingredients

Dressing

Salad

Preparation

Dressing

Salad

Personal Note