1 ½ lbs. small red potatoes, unpeeled but well scrubbed, cut in 1-inch chunks
¼ cup vegetable broth
½ lb. fresh peapods (sugar snap peas)
1 cup freshly shelled English peas (or frozen tiny)
½ cup red onion, thinly sliced in strips
½ cup radishes, thinly sliced
2 tbsp. flat leaf parsley, chopped
2 tbsp. fresh mint leaves, finely chopped
Local baby lettuce for serving
3 tbsp. red wine vinegar
1 tbsp. Dijon mustard
½ tsp. sugar
1 tsp. salt
A few turns of freshly ground black pepper
½ cup extra virgin olive oil
1. Cover potatoes in cold water and place on the stove. Bring to a boil, reduce heat and simmer until potatoes are just tender, 12 to 15 minutes. Drain, then toss in the broth. Cover and refrigerate until cool, about 2 hours.
2. While potatoes are cooking, bring 2 quarts lightly salted water to a boil. Have a bowl of ice water ready. Add peapods and green peas to the boiling water. Cook for 1 minute or so, just until the peapods turn bright green. Immediately drain and place in ice bath to stop the cooking and cool. Drain well and refrigerate.
3. Prepare dressing by placing all ingredients in a jar with a tight fitting lid. Seal tightly and shake vigorously.
4. Put potatoes, peapods, green peas, onion, radish and herbs in a serving bowl. Shake dressing again to recombine and pour over vegetables. Toss gently to coat. Serve individual portions on a bed of well-washed baby lettuce leaves, or use the leaves to line and garnish the serving platter.