What You Need:
1 lb. tiny red potatoes, unpeeled and halved
1/2 C red onion, coarsely chopped
1 C frozen petite peas
2 T of tarragon vinegar
2 t Dijon mustard
1/3 C extra virgin olive oil
2 T fresh tarragon, chopped
1/2 t salt
1/2 t pepper
How to Make It:
Place the potatoes into a large saucepan and cover with water.
Place the pan over medium heat and bring the water to a brisk boil.
Continue boiling for 12 minutes or until the potatoes are fork tender.
Drain the potatoes well and then return to the saucepan.
Stir the onions in with the potatoes.
Place the peas into a small saucepan and cover with water.
Bring the water to a boil and cook the peas for 3 minutes or until they turn a bright green.
Drain the peas well and run under cold water to cool.
Place the vinegar into a small mixing bowl.
Whisk in the mustard until well combined.
Add the oil, tarragon, salt and pepper and whisk until all the ingredients are incorporated together well.
Pour the dressing over the warm potatoes and toss to coat well.
Gently fold in the peas until well combined.
Makes 4 servings
Tarragon makes a great accent for potatoes and peas. If you cannot find tarragon vinegar white wine vinegar may be used instead. Fresh tarragon may also be hard to come by. If this is the case you may use 1/4 t of dried tarragon instead.
