Citrusy Snap Pea & Potato Salad with Sardine and Egg

1. Cook the Potatoes

Fill a large pot with cold water and add a generous amount of kosher salt. Place the scrubbed new potatoes into the pot and bring the water to a boil. Once boiling, reduce the heat and let the potatoes simmer until they are tender, which should take about 15 minutes. Drain the potatoes and set them aside to cool.

2. Prepare the Citrus Base

While the potatoes are cooling, zest the lemons into a large bowl and then squeeze their juice into the same bowl, making sure to discard any seeds.

3. Combine Ingredients

Once the potatoes are cool enough to handle, slice them into bite-sized pieces and add them to the bowl with the lemon zest and juice. Add the thinly sliced sugar snap peas, the well-drained scallions, the broken-up sardines, and 1 teaspoon of the dried chile flakes. Season everything with a pinch of kosher salt and a few grinds of black pepper, then gently toss the ingredients together to combine. Let the mixture marinate for about 10 minutes so the flavors can meld.

4. Dress the Salad

Drizzle about ½ cup of extra-virgin olive oil over the salad and toss again to coat everything evenly. Taste and adjust the seasoning with more kosher salt and black pepper if needed.

5. Add Eggs and Mint

Carefully break the soft-cooked eggs into the bowl and add the mint leaves. Gently mix everything together, being careful not to break up the eggs too much.

6. Final Taste and Serve

Give the salad one final taste to check the seasoning. If needed, add a bit more kosher salt and black pepper. Serve the salad at room temperature for the best flavor. If you make it ahead of time, refrigerate it, but let it warm up slightly before serving to bring out the full range of flavors.