Author Notes: This is one of those recipes that just naturally built itself in my mind - the farmer's market has had truly the best little new potatoes that you have ever had, and loads of fresh crisp snow and sugar snap peas. My garden is overrun with mint (in a good way) and I love the combination of mint and mustard ... - aargersi
- 1.5 pounds small red potatoes
- 4 cups snow and/or sugar snap peas cut into several pieces each
- 3 tablespoons dijon mustard
- 1 tablespoon yellow mustard seed
- 2 tablespoons malt vinegar
- 2 tablespoons pecan oil (or other nut oil)
- 10-12 fresh mint leaves
- 1/2 cup chopped green onion
- salt and pepper to taste
- Wash the potatoes and then boil them in salted water until they are tender (test them by poking with a slim knife). Drain and cool them. When they are cool, cut them into 4 to 8 pieces each (depending on the size of your potatoes - they should be bite size)
- Wash and cut the peas - I used a combination of snow and snap and cut them on the bias, 3-4 pieces per pea.
- Chop the mint. Toss all of the ingredients together and add salt and pepper to taste. Allow the salad to chill and the flavors to meld for an hour or so before serving. Serve!