Potato Salad with Mint and Peas

1. 1

   Cover potatoes with cold salted water in a 3-quart saucepan, then simmer, covered, until tender, 10 to 15 minutes.

2. 2

   While potatoes are cooking, whisk together vinegar, shallot, salt, and pepper in a large serving bowl.

3. 3

   Drain potatoes and halve or quarter if desired.

4. 4

   Add to vinegar mixture while warm and toss to coat.

5. 5

   Add oil, peas, and mint and toss to combine.

6. 6

   Season with salt and pepper and serve warm or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.