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Ingredients
- 4 lb. new potatoes, cut into 1-inch dice
- 1/4 cup extra-virgin olive oil
- 2 tablespoons Dijon mustard
- 2 tablespoons mayonnaise
- 2 tablespoons fresh lemon juice
- 1/4 cup white wine vinegar
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1 1/2 cups chopped onion
- 1 1/2 cups chopped celery
- 1 cup frozen green peas, thawed
- 1/3 cup minced fresh chives
- 1/2 cup chopped fresh parsley
Directions
In a pot of boiling, salted water, cook potatoes for 10 minutes, or until tender; drain. In a large bowl, add olive oil, Dijon mustard, mayonnaise, lemon juice, white wine vinegar, salt and black pepper; whisk until combined. Add potatoes, onion, celery, peas, chives and parsley. Cover with plastic wrap and refrigerate at least 2 hours before serving.