- 2 lb small red potatoes
- 2 tablespoons white-wine vinegar
- 1 tablespoon minced shallot
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 tablespoons extra-virgin olive oil
- 1 cup thawed frozen or cooked fresh baby peas (5 oz)
- 1/3 cup chopped or torn fresh mint leaves
- Cover potatoes with cold salted water in a 3-quart saucepan, then simmer, covered, until tender, 10 to 15 minutes.
- While potatoes are cooking, whisk together vinegar, shallot, salt, and pepper in a large serving bowl.
- Drain potatoes and halve or quarter if desired. Add to vinegar mixture while warm and toss to coat. Add oil, peas, and mint and toss to combine. Season with salt and pepper and serve warm or at room temperature.