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Warm Baby Potato and Pea Salad
- 2 lbs (900 g) baby potatoes, cut into bite-size pieces
- 2 cups fresh shelled garden peas
- 1/4 cup dry white wine
- 2 tablespoons olive oil
- 3 tablespoons coarse-grained mustard
- 1 shallot, minced
- juice of 1 lemon
- 1 teaspoon dried dill
- 1 teaspoon sea salt
- fresh ground black pepper
Directions:View on Lisa's Kitchen
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