Garden Potato Salad

• 3 pounds new potatoes, halved
• 1 1/2 teaspoons kosher salt, divided
• 4 ounces fresh snow peas or sugar snap peas
• 3 tablespoons coarse-grained Dijon mustard
• 3 tablespoons fresh lemon juice
• 1 teaspoon sugar
• 1/4 teaspoon freshly ground black pepper
• 2/3 cup olive oil
• 1 cup loosely packed fresh herbs (such as basil, chives, mint, and dill), coarsely chopped

1. Bring potatoes, water to cover, and 1 tsp. salt to a boil in a large Dutch oven over medium-high heat. Reduce heat to medium-low, and cook 10 to 15 minutes or until tender; drain. Cool 30 minutes.
2. Cook snow peas in 2 cups boiling water in a medium saucepan over medium-high heat 1 minute or until crisp-tender; drain, pressing between paper towels. Cut peas into 1/2-inch pieces. Cover with plastic wrap, and chill until ready to use.
3. Whisk together mustard, next 3 ingredients, and remaining 1/2 tsp. salt in a medium bowl; gradually add olive oil in a slow, steady stream, whisking until smooth.
4. Gently toss together potatoes and 1/2 cup dressing in a large bowl, and let stand 30 minutes. Just before serving, gently stir in peas, herbs, and remaining dressing. Add salt and pepper to taste.

new potatoes, kosher salt, snow peas, coarsegrained dijon, lemon juice, sugar, freshly ground black pepper, olive oil, herbs

Taken from www.myrecipes.com/recipe/garden-potato-salad-1 (may not work)