Bright and vibrant-tasting, this colorful salad is a perfect side dish for your picnic or alfresco dinner party. Mix and match seasonal vegetables if peas or asparagus are not available.
In a large pot of cold water, place potatoes and bring to a strong simmer. Salt and cook until potatoes are fork-tender. Drain potatoes, cut in half, lengthways and place in a large bowl.
In a small bowl, whisk shallots, lemon juice, salt and mustard together, let the mixture sit for 5 minutes to macerate. Slowly whisk in olive oil until emulsified. Toss dressing and remaining ingredients together.
Frozen peas work equally well as freshly shelled and blanched. To prep, simply defrost in the refrigerator overnight.
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