Instructions: To make dressing: In a blender, puree shallot, vinegar, mustard, 1 teaspoon salt and black pepper to taste. Add oil and blend. Set aside.

To make salad: Boil potatoes in generously salted water until just tender, 10 to 15 minutes. Drain. Place in bowl and immediately toss with dressing. Set aside to cool. Meanwhile, while potatoes are cooking, heat olive oil in skillet over medium-high heat. Add snap peas and saute until they turn bright green, about 2 minutes. Season with salt, add 1 tablespoon water and cook, covered, until snap peas are crisp-tender, 2 to 3 minutes longer. Remove from heat and allow to cool. Add snap peas, thawed green peas, chives and mint to potatoes and mix well. Taste and adjust seasonings.

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