New potatoes are popping up at the farmers’ market, with these red, white and blue ones arriving just in time for an Independence Day picnic. Steam them in their jackets, let cool, and toss with a cupful of freshly shelled peas, some shaves of baby red onions, and a mustardy vinaigrette for a dish easy to port to any festivities you may have planned. Happy Fourth of July!

Mustard Vinaigrette

1/4 cup olive oil
1 teaspoon mustard
Squeeze of lemon juice
Salt and pepper to taste

– Whisk together ingredients to emulsify into a dressing.

Local ingredients: New potatoes from Wake Robin Farm; peas from Riverside Farm; red onion from Moondance Gardens; and Raye’s Mustard.