This quite possibly could be the best of all summer salads, at least one of the top five.
My favourite way to make it is to use small potatoes, scrubbed with the skins still on. Cut them in half, ensuring all are the same size. Boil them just until they are firm, not mushy. Do drain them well, potatoes retain so much water. Once they are drained pour on your very favourite vinaigrette, use tarragon as the herb. And add as many shelled peas as you feel like!!!
This is so good paired with any bbq and green salad...or...for lunch the next day!!!
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