Potato Salad With Sugar Snap Peas And Creamy Tarragon Vinaigrette

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Dana Treat
Nutrition per serving    (USDA % daily values)
CAL
221
FAT
22%
CHOL
7%
SOD
4%

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Ingredients for 4 servings

3/4 lb red potatoes, cut into ½-inch thick rounds

3/4 lb purple potatoes, cut into ½-inch thick rounds

8 oz sugar snap peas, ends trimmed

1/2 small red onion, thinly sliced

Coarse salt and freshly ground black pepper

2 tsp tarragon vinegar

1 tsp Dijon mustard

1/2 tsp olive oil

1/2 cup sour cream

2 tbsp finely chopped fresh tarragon

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