3 dozen new potatoes, red or yellow
2 cups freshly shelled peas or sugar-snap peas
1 bunch celery, diced
1 red onion, minced (optional)
1 cup chopped parsley or other herb (tarragon, dill, basil)
1 cup mustard vinaigrette
Cut potatoes into bite-sized pieces. Steam until tender, about 5 - 7 minutes. Let cool.
If using sugar-snap peas, remove strings and dice. There is no need to cook them. If using shell peas, steam them until tender, about 3 minutes. (If using frozen peas, steam them a little less)
Combine all the vegetables and pour vinaigrette over. Toss well, correct salt, and serve.