In a small heavy saucepan, cover potatoes with cold salted water by 1 inch and simmer until tender, about 15-20 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 peas and pat dry with paper towels.
Cut potatoes lengthwise into quarters.
In a bowl toss together potatoes, peas, vinegar, oil and mint. Salt and pepper to taste. The Denver Post or other copyright holders. All rights reserved. This material may not be published, broadcast, rewritten or redistributed for any commercial purpose.