Recipe: New Potato Salad with Mustard Dressing (with petite peas)

NEW POTATO SALAD WITH MUSTARD DRESSING

1 1/2 pounds new potatoes
1 cup frozen petite peas, thawed
Mustard Dressing (recipe follows)
1 (2 oz) can pimientos, drained
2 tablespoons green onions minced (for garnish)
2 tablespoons minced fresh parsley (for garnish)

Cut unpeeled potatoes into quarters or approximately 1-inch pieces. Place in cold water to cover. Bring to a boil; lower heat to simmer. Cover and cool until just tender, about 15 minutes Drain and toss in a large bowl with thawed peas.

Toss dressing with potatoes, peas and pimientos. Sprinkle with minced green onions and parsley.

MUSTARD DRESSING

1 egg (pasteurized)
1 1/2 tablespoons vinegar
1 1/2 tablespoons Dijon-style mustard
1 teaspoon salt
1/4 teaspoon ground black pepper
2/3 cup salad oil

Prepare dressing in a blender or food processor. Place egg, vinegar, mustard, salt and pepper in container. Process until blended. While machine is running, slowly pour in salad oil. Taste and adjust seasoning, if desired.

Makes 4 servings