Potato, Snap Pea, and Pea-Tendril Salad

Prep Time:
25 mins
Total Time:
1 hrs 25 mins
6 to 8 Serves

The peas and dressed potatoes can be cooked two days ahead and refrigerated until ready to serve. Bring them to room temperature, then toss them with the pea tendrils, mint, bacon, and dressing just before serving. The seasoned rice vinegar tossed with minced shallot is Lost Kitchen chef/owner Erin French's signature flavor; she loves it in salads of all kinds.


  • 5 strips thick-cut bacon

  • 1 medium shallot, minced (¼ cup)

  • ¼ cup seasoned rice vinegar

  • cup extra-virgin olive oil

  • 6 tablespoons thinly sliced fresh mint leaves, plus tiny leaves for serving

  • Coarse salt and freshly ground pepper

  • 8 ounces sugar snap peas, trimmed and strings removed

  • 1 ½ pounds new potatoes, preferably tiny, halved if large

  • 3 cups pea tendrils and flowers, or baby spinach leaves

  • Flaky sea salt, such as Maldon, for serving


  1. Cook bacon in a skillet over medium-high until crisp, 7 to 9 minutes. Drain on paper towels; cut crosswise into 1/2-inch pieces.

  2. In a bowl, combine shallot and vinegar; let stand 15 minutes. Whisk in oil and 2 tablespoons mint; season with coarse salt and pepper.

  3. Bring a large pot of water to a boil. Add 1 tablespoon coarse salt and snap peas. Return to a boil, then cook just until tender, about 45 seconds. Using a slotted spoon, transfer to a colander and run under cold water; drain well and slice crosswise on the bias.

  4. Add potatoes to boiling water; return to a boil, then reduce heat and vigorously simmer until tender, 12 to 14 minutes. Drain; toss potatoes with 3 tablespoons dressing. Spread on a baking sheet and let cool completely, about 30 minutes.

  5. In a bowl, toss together potatoes, peas, pea tendrils and flowers, remaining 4 tablespoons mint, and bacon, then toss with about 1/4 cup dressing. Serve, garnished with tiny mint leaves and sprinkled with flaky salt.

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