Fried butter on a stick. Really? I'll take Potato Salad with Peas.

Drain, and when cool enough to handle, peel the potatoes if desired.

Cut the potatoes into bite size pieces and place in a bowl.

Add the peas.

While the potatoes are still warm, mix the olive oil, wine vinegar and mustard together and pour over the potatoes and peas.

Toss ingredients to coat them with the dressing.

Add the parsley and chives and sprinkle with salt and pepper.

Let rest for 15 minutes before serving.

If you refrigerate the salad, remove it from the refrigerator about 30 minutes before serving.

Makes 6 servings