Food and Recipes Recipes Garden Potato Salad Be the first to rate & review! New potatoes are baby spring potatoes with beautifully thin skins. We love how red-skinned potatoes contrast with vibrant green peas and herbs, but you can use any kind of potato you like. By Southern Living Editors Published on June 21, 2018 Print Rate It Share Share Tweet Pin Email Photo: Helen Norman; Styling: Heather Chadduck Hillegas Hands On Time: 15 mins Total Time: 1 hrs 25 mins Yield: 8 servings Ingredients 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 Directions 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. 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. 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. 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. Rate it Print