3 pounds small red-skinned new potatoes, unpeeled
3 tablespoons white wine vinegar
3 celery stalks, thinly sliced
1 1/2 cups frozen green peas, thawed
1 cup mayonnaise
6 tablespoons chopped fresh chives
1 tablespoon Dijon mustard
2 garlic cloves, pressed
1/4 teaspoon cayenne pepper
Cook potatoes in large pot of boiling salted water until just tender, about 25 minutes.
Drain; cool. Cut potatoes into quarters. Transfer to large bowl;
add vinegar and toss to coat. Mix in celery and peas.
Whisk mayonnaise, 5 tablespoons chives, mustard, garlic, and cayenne pepper in
small bowl to blend. Add to potato mixture and toss. Season generously with
salt and pepper. Cover and chill at least 1 hour to allow flavors to blend.
(Can be made 1 day ahead. Keep refrigerated.) Sprinkle with remaining 1
tablespoon chives and serve.
Makes 8 servings.