Potato Salad With Vinaigrette

Let's Cook

1. Step 1.

   Put the potatoes in a pot and cover with cold water. Bring to a boil over high heat, then add 1 teaspoon salt, reduce the heat to maintain a gentle simmer, and cook until just tender when pierced with a fork, 12 to 15 minutes.

2. Step 2.

   While the potatoes cook, in a small bowl, toss the finely chopped red onion with the white wine vinegar, ¼ teaspoon salt, and ¼ teaspoon pepper. Let it sit, tossing occasionally, to mellow the onion.

3. Step 3.

   Drain the cooked potatoes in a colander and rinse under cold running water until cool enough to handle. Halve any larger potatoes so all pieces are roughly bite-sized.

4. Step 4.

   Whisk the olive oil and Dijon mustard into the onion-vinegar mixture until emulsified. Add the cooled potatoes and toss gently to coat evenly. Fold in the thawed peas and chopped fresh dill. Serve at room temperature or chilled.