Potato Chicken and Fresh Pea Salad

Potato Chicken and Fresh Pea Salad

Serve warm or at room temperature, or chilled for maximum versatility.  Leftovers make and easy and satisfying lunch.

1 pound fingerling potatoes, cut into 1-inch pieces
2 cups fresh sugar snap peas
2 cups chopped skinless, boneless rotisserie chicken breast
1/2 cup finely chopped red bell pepper
1/2 cup finely chopped red onion
2 T extra-virgin olive oil
2 T white wine vinegar
1 T fresh lemon juice
1 T Dijon mustard
1 tsp minced fresh tarragon
1 tsp salt
1/2 tsp freshly ground black pepper
1 garlic clove, minced

Place potatoes in a large sauce pan; cover with cold water.  Bring to a boil. Reduce heat and simmer 10 minutes or until almost tender. Add peas; cook 2 minutes or until peas are crisp-tender. Drain; place vegetables in a large bowl. Add chicken, bell pepper, and onion.

Combine oil and remaining ingredients, stirring with a whisk. Drizzle over salad' toss gently to combine. 

Yield: 4 servings (serving size: about 1 1/2 cups)