Put the fingerling potatoes
in a pot and cover with at least 2 inches of water. Salt the water heavily. Bring the pot to a simmer
and cook the potatoes until almost cooked through, about 20 minutes. You should feel the faintest bit of resistance when you pierce the potatoes with a paring knife. When they've cooled completely, cut them in half lengthwise and set aside.
If using fresh peas, rinse out the pot and add fresh water about 3 inches deep. Salt heavily. Bring to a boil and add the peas. Blanch
the peas until cooked through, 8 to 10 minutes. Scoop out the peas and transfer to a bowl of ice water.
In a large bowl, whisk
together the creme fraiche, chives
, mustard, lemon zest
, lemon juice and sugar. Set aside until ready to use.
Put the bacon strips with the olive oil
in a large skillet. Turn the heat to medium. When the bacon is crisp and golden brown, about 12 minutes, remove the strips to a paper-towel-lined plate, leaving any rendered fat in the skillet. Turn up the heat to medium-high and add the halved potatoes, in a single layer, in batches. Season with salt and pepper. When the potatoes are golden brown and crisp
all over, 2 to 3 minutes per batch, remove them from the skillet and transfer them directly into the bowl of creme fraiche dressing
. Repeat with the remaining potatoes. Add the cooked peas (or thawed peas if using) and the snap peas
. Taste and add more salt and pepper if necessary. Serve warm.
I often like to use methods other than boiling to cook my potatoes for a potato salad
. Whether grilled, roasted, or browned in a skillet, the potatoes have even more flavor. In this case, cooking the potatoes in the bacon fat was a natural way to make use of the leftover fat and to amp up the flavors in this dish. The addition of peas and sugar snaps gives the salad a dose of freshness.