We hope you can find some fresh peas, if you don’t have them growing in your yard, frozen peas will work well too.  If you can’t find fingerling potatoes, any small sized potatoes work. We recommend a waxy potato like reds or goldens. Fresh vegetables and light, refreshing, Williamson Vineyards wine, winner for dinner!

Fingerling Potatoes and Peas with Fresh Herbs

•    1 lb fingerling potatoes (or new potatoes)
•    2 cups fresh peas (frozen works in a pinch)
•    1 C packed Italian parsley
•    1/4 C packed tarragon leaves
•    1 garlic clove
•    1/3 C olive oil
•    1/8 c lemon juice
•    1/2 tsp salt
•    1 T whole grain mustard
•    1 T capers
•    5 scallions
•    1/2 C chopped celery
•    lemon zest

In medium pot, blanch potatoes 20 min or until fork tender, in salted water. ( Use enough water to cover potatoes by 1 inch, and add a hearty 1 T of salt)

In a food processor, pulse parsley, tarragon, garlic until finely chopped. Add oil, salt, and lemon juice. Pulse a few more times and set aside.

In small pot, blanch fresh peas 2 minutes, in heavily salted water. (if using frozen, allow to thaw, dump into potato pot in the last 30 seconds of cooking to heat through)

Drain potatoes and peas, and place both in one large bowl.

Add chopped scallions, capers, whole grain mustard and celery, folding gently.

Fold in parsley tarragon mixture and taste for salt, adding a pinch more if necessary. Pepper to taste.

Garnish with tarragon leaves and lemon zest. Serve as a warm side dish with fish or chicken or meat, or serve chilled as a salad.

Enjoy!