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.
Roast New Potatoes
Pearl Potatoes
Wash and clean two pounds very small potatoes. Blot dry, toss with oil seasoned with three cloves minced garlic and a tablespoon each of onion powder, salt, and pepper. Spread in a deep pan and roast at 350, stirring every five minutes or so until the larger ones are soft through. Toss with a light vinaigrette before serving.