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–+ servings

Tangy Potato & Pea Salad

Tami Kramer Nutmeg Notebook
A tangy potato salad made with fresh herbs that captures the essence of Spring.
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Course Salad, Side Dish
Cuisine American
Servings 4

Ingredients
  

  • 2 pounds new red petite potatoes, washed, cut into half or quarters
  • 1 cup shelled peas, frozen is fine
  • 3 tbsp fresh tarragon, chopped
  • 2 tbsp fresh parsley, chopped
  • 2 tbsp fresh basil, chopped
  • 2 tbsp fresh chives, chopped

Dressing

  • 1/2 cup white wine vinegar
  • 1 tbsp Dijon mustard
  • 1 garlic clove, minced (or to taste)
  • freshly ground black pepper and salt to taste

Instructions
 

  • Steam or boil the potatoes until fork tender, but not falling apart. During the last one minute of cooking the potatoes add the peas and cook for only one minute so they retain their brilliant color. Transfer to a serving dish.
  • In a small bowl blend the vinegar and Dijon mustard, using a small wish, until smooth. Add the rest of the ingredients and blend well. Taste and make any adjustments necessary.
  • Pour dressing over potatoes and peas, stir gently to combine.
  • Serve warm. cold or at room temperature. Store leftovers in the fridge.
Keyword potatoes, peas, basil, parsely, chives, tarragon, vinegar, Dijon mustard
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