New Potatoes and Peas

Ingredients

• 1 3/4 lbs. small new red potatoes (or larger red potatoes cut into 1 1/2-inch chunks)
• 1 c. fresh or frozen (no salt added) peas
• 3 T. dry white wine
• 1/4 c. finely chopped shallot (about 1 shallot)
• 2 T. Westbrae no salt added stone ground mustard (or equivalent)
• 1 T. vegetable oil freshly ground black pepper to taste
• 1/4 c. chopped fresh parsley (preferably flat leaf)

Directions

Bring a large pot of water to boil, add the potatoes and cook until tender, roughly 10-15 minutes.

If using fresh peas, add them to the boiling water during the last 5 minutes of cooking; if using frozen peas, add them 2 minutes before the end.

Drain the potatoes and peas into a colander and set aside.

DO NOT wash the pot.

Return the pot to the stove, place over high heat and add the wine and shallots.

Cook a minute or two to soften, then remove the pot from the heat and whisk in the mustard, oil and freshly ground black pepper to taste.

Add the potatoes and peas back into the pot and toss well to coat.

Add the parsley and stir.

Serve immediately or cover and refrigerate until serving.