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.
