Potatoes, Asparagus and Peas Vinaigrette

• 1 pound tiny new potatoes, preferably red
• 2 teaspoons olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon Dijon mustard
• Enough dill to yield 2 tablespoons chopped
• 2 scallions
• 3/4 pound asparagus
• 1 bunch arugula
• 1 cup frozen peas
• 18 teaspoon salt
• Freshly ground black pepper to taste

1. Scrub potatoes; do not peel.
2. In medium-size saucepan with water to cover, boil potatoes, covered, 10 to 20 minutes, depending on their overall size.
3. In a large bowl mix the oil, vinegar and mustard.
4. Wash, dry and chop dill; wash, trim and chop scallions; add dill and scallions to bowl.
5. Wash and break the asparagus stems at point where the woody part meets the tender part.
6. Cut the asparagus just below the tips; then, cut the rest of the stem into 1/2-inch pieces.
7. Break off tough stems from the arugula; discard, and wash remaining arugula thoroughly to get rid of sand.
8. About 3 minutes before the potatoes have finished cooking, stir in the asparagus and continue cooking.
9. Arrange arugula in flat serving dish.
10. One minute before the potatoes are finished cooking, stir in the frozen peas.
11. Drain and spoon into bowl with dressing, and mix gently to coat.
12. Season with salt and pepper, and arrange on arugula.

potatoes, olive oil, balsamic vinegar, mustard, dill, scallions, asparagus, arugula, frozen peas, salt, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/7014 (may not work)