This tangy potato salad is delicious served warm, cold or at room temperature. It is delightfully different, with a vinegar, mustard dressing and fresh herbs it really captures the flavors of Spring. Perfect for those Spring time holidays but, it can still be enjoyed all summer long.
Jump to RecipeLittle new red petite potatoes work well in this salad. No need to peel which is a time saver.
They can be quickly steamed on the stove top just until tender.
Add frozen peas during the last minute of steaming – being careful not to over steam them so they keep that vibrant green color. I use a simple SS steamer basket in a pan on the stove.
Transfer peas and potatoes to a bowl.
Fresh tarragon, parsley, basil and chives, make this salad burst with flavor and color.
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