Potato Salad Primavera

INGREDIENTS   

• ½ lbs. baby red potatoes, halved or quartered if large
• 1 bunch asparagus, trimmed and thinly sliced on the bias
• 4 oz. sugar snap peas, trimmed and thinly sliced on the bias
• ¼ cup white wine vinegar
• 3 T. country Dijon mustard
• ½ shallot, minced
• ⅓ cup extra-virgin olive oil
• salt and pepper to taste
• ¼ cup chopped fresh parsley
• 2 T. chopped fresh chives   

DIRECTIONS   

1. Put the potatoes in a large pot and cover with water by 1 inch; season with salt. Bring to a boil, then reduce to a simmer and cook until tender but still holding their shape, 10 to 12 minutes. Drain, then spread out on a baking sheet to cool slightly, about 20 minutes.
2. While the potatoes cook, bring a medium saucepan of salted water to a boil. Add the asparagus and peas and cook until bright green and crisp-tender, about 30 seconds. Drain, then immediately run under cold water to cool. Transfer to a towel-lined plate and blot dry.
3. Whisk together the vinegar, mustard and shallot in a large bowl. Whisk in the olive oil until smooth. Add the potatoes, asparagus and peas, tossing to coat; season with salt and pepper. Add half of the chopped herbs and toss, then sprinkle the remaining herbs on top.

Recipe Author: Food Network