purple-potato-sugar-snap-pea-and-mint-salad-14021.json

{
    "directions": [
        "In a small heavy saucepan cover potatoes with cold salted water by 1 inch and simmer until tender, 15 to 20 minutes.",
        "Transfer potatoes with a slotted spoon to a colander to drain and cool 10 minutes. Return water in pan to a boil and blanch snap peas until crisp-tender, about 1 minute. In a colander drain snap peas and refresh under cold water. Drain snap peas and pat dry with paper towels.",
        "Cut potatoes lengthwise into quarters. In a bowl toss together potatoes, snap peas, vinegar, oil, mint, and salt and pepper to taste."
    ],
    "ingredients": [
        "1/2 pound small purple or other boiling potatoes (about 5)",
        "1/4 pound sugar snap peas, trimmed",
        "2 teaspoons balsamic vinegar",
        "2 teaspoons extra-virgin olive oil",
        "10 fresh mint leaves, sliced thin"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Salad",
        "Herb",
        "Potato",
        "Vegetable",
        "Side",
        "Picnic",
        "Vegetarian",
        "Quick & Easy",
        "Wheat/Gluten-Free",
        "Mint",
        "Summer",
        "Healthy",
        "Vegan",
        "Sugar Snap Pea",
        "Gourmet",
        "Sugar Conscious",
        "Pescatarian",
        "Dairy Free",
        "Peanut Free",
        "Tree Nut Free",
        "Soy Free",
        "No Sugar Added",
        "Kosher"
    ],
    "title": "Purple Potato, Sugar Snap Pea, and Mint Salad",
    "url": "http://www.epicurious.com/recipes/food/views/purple-potato-sugar-snap-pea-and-mint-salad-14021"
}