What You Need:

1 lb. tiny red potatoes, unpeeled and halved
1/2 C red onion, coarsely chopped
1 C of 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:

Fill a saucepan 2/3 full of water.
Place the potatoes in the pan being sure they are submerged.
Place the pan over high heat and bring the water to a boil.
Allow the potatoes to boil 12 minutes or until fork tender.
Drain the potatoes well and return them to the saucepan.
Stir the onions into the potatoes.
Put the peas into a small saucepan and just cover with water.
Place the pan over high heat and bring the water to a boil.
Cook the peas for 3 minutes or until they turn a bright green.
Drain the peas well then run under cool water.
Pour the vinegar into a small mixing bowl.
Whisk the mustard into the vinegar until well combined.
Pour the oil into the bowl and whisk again to incorporate.
Sprinkle in the tarragon, salt and pepper and whisk until blended in well.
Pour the dressing over the potatoes and onions.
Fold in the peas stirring gently until completely combined.

Makes 4 servings

It may be hard to find tarragon vinegar in your local grocery store. If it is not available white wine vinegar can be used in its place. 1/4 t of dried tarragon may be substituted for the fresh tarragon.