Yukon Gold Potato Salad

• 4 pounds Yukon gold potatoes, cut into 1-inch cubes
• 1/4 cup extra-virgin olive oil
• 2 tablespoons mayonnaise
• 2 tablespoons Dijon mustard
• 1/4 cup white wine vinegar
• 2 tablespoons fresh lemon juice
• 2 teaspoons salt
• 1 teaspoon freshly ground pepper
• 1 cup frozen green peas, thawed
• 2 cups chopped celery heart and inner leaves
• 2 cups chopped onion
• 1/2 cup chopped fresh parsley
• 1/3 cup minced fresh chives

1. Cook potatoes in boiling salted water until tender, about 10 minutes. Drain. Whisk together oil, mayonnaise, mustard, vinegar, lemon juice, salt, and pepper. Toss with potatoes, peas, celery, onion, parsley, and chives. Cover with plastic wrap and refrigerate at least 2 hours before serving.

gold potatoes, extravirgin olive oil, mayonnaise, mustard, white wine vinegar, lemon juice, salt, freshly ground pepper, frozen green peas, celery, onion, parsley, fresh chives

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