Pea Potato Vinaigrette

Quarter, parboil, and drain small red potatoes. Blanch fresh or frozen peas; you want them al dente. Mix with potatoes, diced scallions, chopped parsley, and toss in a vinaigrette made with vegetable oil, cup white vinegar, brown or creole mustard, and black pepper.. Chill thoroughly. Top with a squeeze of lemon before serving.

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