Summer Recipe #1- Pea and Red Potato Salad

Pea & Red Potato Salad
2 lbs. red potatoes, quartered and cooked until fork tender
1 cup petite peas, thawed
1/2 cup red onion, diced
2 tablspoons fresh parsley, chopped
1 teaspoon dried dill
1/3 cup olive oil plus more to toss salad in
2 teaspoons red wine vinegar
2 teaspoons honey
Salt and pepper to taste

After potatoes are fork tender, remove from the water and drain. In a large bowl, combine, cup oil, vinegar and honey. Whisk until combined. Add warm potatoes and cover. Chill approx. 1 hour until cool. Add onion, peas, dill and parsley and toss gently. Add more oil to coat if needed and season with salt and pepper.