Ingredients

2 pounds small red new potatoes
6 ounces fresh or frozen shelled peas
4 slices bacon, cooked crisp, crumbled
1/4 cup fresh Italian parsley, chopped
2 tablespoons fresh chives, finely chopped
1 tablespoon whole mustard seeds, toasted
For the dressing:
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
2 tablespoons rich chicken stock
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 cup extra virgin olive oil

Directions

Place the potatoes in a pot of cold salted water and bring to a boil. Cook until tender, about 10 to 15 minutes, depending on size. Remove potatoes with a slotted spoon to cool. Using the same cooking water, add fresh or frozen peas and cook until bright green and tender, about 2 to 3 minutes. Drain well and allow to cool.

To make dressing, whisk the lemon juice, mustard, chicken stock, salt and pepper. Pour in a slow stream of olive oil while whisking to form an emulsion.

In a large bowl combine the potatoes and peas; add the dressing to taste. Sprinkle the crumbled bacon, parsley, chives and mustard seeds onto the potato mixture and toss gently. Makes 8 to 10 servings.

Nutrition information per serving: 221 cal., 4.2 g fat, 4.2 g pro., 22 g carbo., 3.1 mg chol., 136 mg sodium.