Egg And Potato Salad - cooking recipe

Ingredients

2 1/4 lb fingerling potatoes, scrubbed, quartered
2 tbsp olive oil
1 tbsp fresh rosemary, coarsely chopped
8 None eggs
8.75 oz sugar snap peas, trimmed
1 None red onion, peeled, halved and thinly sliced
None None Dressing
1/4 cup olive oil
1 tbsp lemon juice
1 tsp lemon zest

Preparation

Preheat oven to 400\u00b0F.
Toss potatoes with olive oil and rosemary. Season. Bake for 20-25 mins, until potatoes are tender.
Meanwhile, to hard boil the eggs, place eggs in a saucepan and cover with water. Bring water to a boil over medium heat. Once the water reaches a boil, remove from heat. Let eggs sit in hot water for 12 mins, drain then run under cold water. Peel and halve. Combine with roasted potatoes, peas and sliced onion.
To make the dressing, whisk together all ingredients. Season. Toss with salad and serve.