Potato salad with green peas and horseradish dressing

Ingredients:

• 1.3 kg small red potatoes, cut in half
• 3 tablespoons of apple cider vinegar
• 220 g sugar snap peas, trimmed
• 0.5 cup mayonnaise
• 0.5 cup sour cream
• 2 tbsp horseradish, drain the liquid
• 2 tablespoons grainy Dijon mustard
• 0.5 tsp. grated lemon zest
• 2 stalks celery, thinly sliced
• 0.5 cup fresh dill, coarsely chopped
• 1/4 cup fresh parsley, coarsely chopped
• 1/4 cup chopped chives

Preparation:

1. Place the potatoes in a large saucepan and cover with water to a depth of 2 inches; season generously with salt. Bring to a boil, then reduce heat and simmer until tender, 10-12 minutes. Drain and transfer the potatoes to a large bowl. Drizzle with vinegar and sprinkle with 1 teaspoon of salt; toss gently to coat completely. Let cool.
2. Meanwhile, bring a medium saucepan of salted water to a boil. Add the peas and cook until bright green but still crisp, about 1 minute. Transfer to a bowl of ice water and let cool, then drain and pat dry. Cut the peas in half.
3. In a medium bowl, combine the mayonnaise, sour cream, horseradish, mustard, 2 tablespoons of water, lemon zest, 1.5 teaspoons of salt, and 0.5 teaspoon of black pepper. Add to the potatoes along with the peas, celery, dill, parsley, and green onions. Gently mix until evenly distributed. Cover and refrigerate until ready to serve.