Potato-Radish Salad

1 lb. small Yukon gold potatoes, cut in half crosswise
1 t. kosher salt, divided
1 8-oz. package sugar snap peas
3/4 c. torn fresh mint
1/2 c. sour cream
Zest and juice of 1 lime
2 T. extra-virgin olive oil, divided
1/2 t. black pepper, divided
4 small radishes, thinly sliced

Boil the potatoes in salted water until fork-tender, about 15 minutes. Remove with a slotted spoon and set aside.

Bring the cooking liquid back to a boil. Add the sugar snap peas and cook for 3 minutes. Drain and rinse. Cut in half on the diagonal and set aside.

Stir together mint, sour cream, lime zest, lime juice, olive oil, salt, pepper, and 1 T. water in a medium bowl. Toss together with the potatoes, radishes, and peas, stirring to coat.

Serves 4.

From Real Simple magazine, Apr. 2016, p.189.