Herbed Potato Salad With Bacon and Peas

A little different from your usual potato salad. There is no mayo in this one! If you don't want to use as many peas, it can easily be halved.

• Ready In: 50 mins
• Serves: 8

Ingredients

• Dressing

• 1⁄4 cup  minced shallot
• 2  tablespoons fresh dill, snipped
• 1  tablespoon fresh tarragon, minced
• 3  tablespoons fresh parsley, chopped
• 2  garlic cloves, minced
• 3  tablespoons Dijon mustard
• 5  tablespoons white wine vinegar
• 3⁄4 cup olive oil
•  salt & freshly ground black pepper

• Salad

• 3  lbs small red potatoes
• 4  cups fresh peas or 4  cups  frozen peas
• 8  ounces  sliced bacon, cooked until crisp and crumbled

Directions

1. In a small bowl, whisk all dressing ingredients together until well blended. Set aside.
2. Cook potatoes in boiling salted water for about 12 minutes. Drain, let cool to touch, and cut into quarters.
3. Cook fresh peas in salted boiling water for 6 minutes, frozen peas for 3 minutes. Drain under cold water and let cool.
4. In a large bowl, toss still-warm potatoes with about half of dressing and let cool. Combine with peas and bacon and add remaining dressing. Taste and adjust seasoning.