chicken, potato, and fresh pea salad

1 pound fingerling potatoes, cut crosswise into 1-inch pieces

2 cups fresh sugar snap peas

2 cups chopped skinless, boneless rotisserie chicken breast

1/2 cup finely chopped red bell pepper

1/2 cup finely chopped red onion

2 tablespoons canola oil

1 tablespoon fresh lemon juice

1 tablespoon Dijon mustard

1 teaspoon minced fresh tarragon

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 garlic clove, minced

Preparation

1. Place potatoes in a large saucepan; cover with cold water. Bring to a boil. Reduce heat, and simmer 10 minutes or until almost tender. Add peas; cook 2 minutes or until peas are crisp-tender. Drain; place vegetables in a large bowl. Add chicken, bell pepper, and onion.

2. Combine oil and remaining ingredients, stirring with a whisk. Drizzle over salad; toss gently to combine.