New potato, pea, and fava bean salad with mustard dressing
- 1¾ pounds evenly sized boiling potatoes, washed
- ¾ cup green peas, thawed if frozen
- 1 cup shelled fava beans
- few sprigs of fresh dillweed for garnish
- ¼ cup extra-virgin olive oil
- 1 tablespoon white-wine vinegar
- ½ tablespoon Dijon mustard
- ½ tablespoon wholegrain mustard
- handful of fresh tarragon and dillweed, chopped
- pinch of sugar (optional)
Instructions:
Small boiling potatoes with a waxy flesh are best for this salad.
- Cook the potatoes in a pan of boiling salted water until tender when pierced with a skewer, 10–15 minutes. Meanwhile, whisk together all the ingredients for the dressing (or put them into a tightly covered jar and shake well).
- Bring another pot of salted water to a boil. Blanch the peas and fava beans separately until tender, about 3 minutes each. Drain, refresh in a bowl of ice water, and drain again. Squeeze the fava beans out of their pale skins.
- When cooked, drain the potatoes in a colander and let cool slightly. If you wish, peel off the skins using a small knife (wear rubber gloves to protect your hands). Put the potatoes into a large bowl and, while still warm, toss with the dressing to coat. Stir in the peas and fava beans. Taste and adjust the seasoning. Garnish with a few dill sprigs and serve.