A spring-inspired salad with Spring peas, fingerling potatoes and a tarragon and mustard seed dressing- serve warm as a side, or chilled as a salad.

Units

In medium pot, blanch potatoes 20 min or until fork-tender, in salted water. ( I use enough water to cover potatoes by 1 inch, and add a hearty 1 T of salt) When the potatoes are tender add the fresh peas to the pot and blanch 1-2 minutes, until vibrant green and floating. Drain and rinse with cold water.
Cut the cooled potatoes in half and place in a large bowl with the peas.
Add the chopped celery, scallions, garlic, parsley, tarragon, capers, whole grain mustard and lemon zest. Add the olive oil, lemon juice and salt and pepper. Give a gentle stir.
Taste and adjust salt and lemon to your liking.

If you plan to make it ahead you may want to leave off the lemon juice until just before serving as it can turn the color of the peas slightly gray.

Salad will keep up to 4 days in the fridge!

You can also serve this warm as a side – simply drain the potatoes but do not rinse in cold water, tossing in other ingredients.