Blanch peas for approx. 30 seconds in boiling water - using a slotted spoon scoop out into a bowl of ice water to stop the cooking process. Using the same water boil the potatoes until cooked through - but still firm.
Mix oil, vinegar, mustard, salt and pepper. Add to cooked and cooled potatoes. Toss to combine. Let cool to room temperature, stir in remaining ingredients (vegetables and herbs). Refrigerate until ready to serve.
Ingredients
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1 1/2 cups sugar snap peas - trimmed
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1 1/2 pounds baby red potatoes - scrubbed and halved
