Potato Salad with Mint and Peas

Ingredients

• 2 pounds medium red potatoes (about 7)
• 2 tablespoons white wine vinegar
• 2 tablespoons olive oil
• 2 tablespoons minced shallots
• 1/4 cup chopped fresh mint
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup frozen petite green peas, thawed

Preparation

1. 1. Place potatoes in a large saucepan, and cover with water; bring to a boil. Reduce heat, and simmer 25 minutes or until tender. Drain; cool slightly.
2. 2. While potatoes cool, combine vinegar and next 5 ingredients, stirring with a whisk.
3. 3. Cut potatoes into 1 1/2-inch pieces. Combine potatoes and peas in a large bowl. Drizzle with vinegar mixture, tossing well to coat. Serve at room temperature.