Recipe: Herbed Potato Salad with Crispy Bacon and Sweet Peas

HERBED POTATO SALAD WITH CRISPY BACON AND SWEET PEAS

"A scattering of peas brings a touch of green and a lively burst of sweetness to this picnic favorite enlivened with fresh herbs and the savory crunch of bacon."

FOR THE DRESSING:
1/4 cup minced shallots
2 tablespoons snipped fresh dill
1 tablespoon minced fresh tarragon
3 tablespoons chopped fresh parsley
2 cloves garlic, minced
3 tablespoons Dijon mustard
5 tablespoons white wine vinegar
3/4 cup olive oil
Salt and freshly ground pepper to taste

FOR THE POTATO SALAD:
3 pounds small red potatoes
4 cups fresh or frozen peas
8 ounces sliced bacon, cooked until crisp and crumbled

In a small bowl, whisk all dressing ingredients together until well blended. Set aside.

Cook potatoes in boiling salted water for about 12 minutes. Drain, let cool to touch, and cut into quarters.

Cook fresh peas in salted boiling water for 6 minutes, frozen peas for 3 minutes. Drain under cold water and let cool.

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.

Makes 8 servings
Source: A Good Day for Salad by Jeannette Ferrary and Louise Fiszer