Wash and scrub the potatoes under cold water. Then slice them in half or in quarters for bigger potatoes. Add to a medium saucepan, add the 1 tsp of salt and fill with cold water, covering by a couple inches. Bring to a boil and cook until fork-tender, about 15-20 minutes (Check them to be sure they don't get too soft or the salad will be mushy.) Drain the potatoes and allow to cool just slightly and place in a large bowl.

For the peas- if using fresh peas, you can add them to the potatoes during the last 3 minutes of boiling if you are pressed for time or like them softer. They will cook a bit more as they cool. So I usually prefer to boil them in a separate small pot for 3 minutes then blanch them in ice cold water as soon as they come out of the boiling water so they stay nice and crisp and retain their bright green color.

While the potatoes are boiling, add the olive oil and chopped red onion to a medium skillet and sauté until just softened and translucent, about 5 minutes. Remove from the heat and add the vinegar, salt and pepper and stir to combine. Then pour the vinaigrette over the warm, drained potatoes and peas, add the chopped herbs and toss gently to combine. Season with more salt and pepper as needed.

Serve warm (my favorite way to eat this) or at room temp. It can be stored in the refrigerator for up to 2 days. Enjoy!