Cut and cook 3 lb. red potatoes, 25 minutes or until tender

Toss hot potatoes in 3 T. white wine vinegar. Cool.

Add:

3 chopped celery stalks
1 1/2 cups peas, thawed

Toss in:

1 cup Mayonnaise
6 T. chives or scallions
1 T. Dijon
2 cloves garlic
1/4 tsp. pepper