- Tarragon vinegar
- Extra virgin olive oil
- Dijon mustard
- Finely Chopped Onions
- Salt and Pepper seasoned to taste
The experience of plucking the first fresh Peas from the vine and eating them raw, straight from the pod, is one of those natural highs that gardeners live for. A meal of freshly dug new Potatoes is another. This simple recipe combines the two: steam new Potatoes in their skins until just tender. Leaving the skins on, slice about 1/2 inch thick. While the Potatoes are still warm, toss them with a dressing of one part tarragon vinegar and four parts extra-virgin olive oil and a touch of Dijon mustard. Stir in the raw Peas and a little finely chopped Onion. Then season with salt, pepper and a few tarragon leaves, snipped into the salad with sharp scissors. Mix gently and serve at room temperature.