Here is a great recipe for the summer bbq and picnics.
2 quarts water to which 1 T. kosher salt has been added
3 lbs. Yukon gold potatoes, cut into 1/2″ dice
1/4 cup chopped chives
2 T. white wine, rice wine or cider vinegar
1 T. chopped shallots
1 tsp kosher salt
1 tsp. sugar
1/2 tsp. black pepper
1/4 cup extra virgin olive oil
2 cups petite peas, thawed
In a saucepan of simmering salted water, add the potatoes and cook potatoes on low heat for 8-10 minutes until just tender. Drain.
In a bowl, combine the chives and potatoes. Whisk the vinegar, shallots, salt, sugar, pepper and slowly add olive oil. Add the peas to potatoes, and stir in the vinaigrette. Refrigerate until ready to serve. Serves 6-8.
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