¼ cup finely sliced scallions (about 2 to 3 scallions), for garnish
Instructions
One hour or a day ahead: Place the shallots in a 1-quart Mason jar or sealable container. In a small saucepan, combine the water, vinegar, sugar, salt, peppercorns, and bay leaf. Bring to a boil over high heat, then lower the heat to medium-low and let simmer for 5 minutes.
Meanwhile, place the shallots and thyme in a 1-quart Mason jar or sealable heat-proof container. When it’s ready, pour the pickling liquid over the shallots and refrigerate for at least 1 hour and ideally overnight.
The day of: Place the potatoes in a pot with enough cold water to cover them by one inch. Bring to a boil, add the salt, and reduce the heat to medium. Simmer until a paring knife slides through the potatoes without resistance, about 6-8 minutes. (I like to cook them just shy of fork-tender, so that they don’t fall apart when tossing them with everything else.)
Drain the potatoes and transfer them to a large bowl. Add the vinegar and, using a silicone spatula (these are my favorite), toss gently to combine. Let stand until the potatoes are just warm, about 20 minutes.
Meanwhile, in a small bowl, whisk together the mayonnaise, yogurt, dill, mustard, honey (if using), and black pepper until smooth. Using a silicone spatula, gently fold the shallots, sugar snap peas, and eggs into the potatoes, then fold in about two-thirds of the dressing. If it is too dry for your tastes, add the remaining dressing until it reaches your desired consistency. Adjust seasonings to taste, then cover and refrigerate until chilled, about 30 minutes to one hour. Serve cool, with scallions and dill on top. Potato salad can be covered and refrigerated for up to 1 day.