Fingerling Potato and Fresh Pea Salad

Any nice small potatoes will work wonders here - I cut the bigger ones in half after cooking so they absorb the dressing well. I find nice fresh peas in a local market (Trader Joe's English Peas are highly recommended by my sister-in-law Claudie), and I used fresh here. But I find frozen peas are really not bad, especially if you use 'Petite Peas'. They could be substituted here just fine.Dressing:
Juice of half a lemon
1 Tbsp Dijon mustard
1/4 cup olive oil
1 tsp dried dill weed
dash (1/8 tsp or to taste) red pepper flakes

1 lb small fingerling potatoes
3/4 cup fresh peas

Place potatoes in a pot and just cover with cold water. Bring to a boil, salt generously and cook until just tender to the prick of a sharp knife. Drain, replace in pot and keep warm. Meanwhile bring about 2 cups water to a boil. Add peas and salt generously. Cook for no more than 2 minutes. Drain and toss with potatoes.

While everything is cooking, whisk together the dressing. Toss with the potatoes and peas. Let marinate at least 20-30 minutes. Serve at room temperature.

Variation: here I used mixted artisan purple, golden and red potatoes, and added about half a can of Navy Beans.