Ingredients:

  • 2 lbs new potatoes, scrubbed and halved
  • 1 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 3 green onions, finely chopped
  • 1 cup cherry tomatoes, halved
  • ½ cup fresh peas, blanched or frozen, defrosted
  • Salt, to taste
  • Freshly cracked black pepper, to taste
  • 2 tablespoons fresh parsley, chopped for garnish

Instructions:

  1. Place the halved new potatoes in a large pot of salted water. Bring to a boil, then reduce to a simmer and cook until tender, about 15-20 minutes.
  2. Drain and allow to cool for 10 minutes.
  3. In a mixing bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper until smooth.
  4. Add cooled potatoes, green onions, cherry tomatoes, and peas to the bowl with the dressing. Gently fold together until all ingredients are well-coated.
  5. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavours to meld.
  6. Before serving, give the salad a gentle stir and taste for seasoning. Adjust salt and pepper if necessary. Garnish with parsley.