Put the potatoes in a large pot and cover with water by 2 inches; season generously with salt. Bring to a boil, then reduce the heat to a simmer and cook until just tender, 10 to 12 minutes. Drain and transfer to a large bowl. Drizzle with the vinegar and sprinkle with 1 teaspoon salt; gently toss to coat. Let cool.
Meanwhile, bring a medium saucepan of salted water to a boil. Add the snap 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. Slice the peas in half.
Whisk the mayonnaise, sour cream, horseradish, mustard, 2 tablespoons water, the lemon zest, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a medium bowl. Add to the potatoes along with the snap peas, celery, dill, parsley and chives. Gently stir to combine. Cover and refrigerate until ready to serve.
Photograph by Ryan Dausch
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