Potato Salad with Mint & Peas

INGREDIENTS
2 lb. small red potatos
2 Tablespoons white wine vinegar
1 Tablespoon minced shallot
1 teaspoon salt
1/2 teaspoon black pepper
3 Tablespoons extra virgin olive oil
1 cup thawed frozen baby peas (5 oz)
1/3 cup chopped or torn fresh mint leaves

DIRECTIONS
1 - Cover potatoes with cold salted water in 3 quart saucepan
2 - Bring the water to a simmer, cover and leave simmering until tender (10-15 minutes)
3 - While potatoes are cooking, whisk together vinegar, shallot, salt and pepper in a large serving bowl
4 - Drain potatoes, halve or quarter if necessary
5 - Add potatoes to vinegar mixture while warm & toss to coat
6 - Add oil, peas and mint. Toss to combine
7 - Season with salt & pepper
8 - Serve warm or at room temperature

THOUGHTS
I don't like mayonnaise based potato salads, so I tried this out as an alternative and found it to be a great success at picnics and cookouts.