New Potato and Pea Salad

Dressing 1/4 cup dry white wine 2 tablespoons canola, or extra-virgin olive oil 3 tablespoons coarse-grained mustard 1/2 cup finely chopped shallots 1/4 cup chopped fresh dill 1/8 teaspoon salt 1/8 teaspoon freshly ground pepper 2 pounds small red-skinned potatoes, scrubbed and quartered or cut into bite-size pieces Salt & freshly ground pepper, to taste 2 cups fresh or frozen peas, (see Note) 2 tablespoons lemon juice To make dressing: Whisk wine, oil and mustard in a small bowl until smooth. Stir in shallots and dill and season with salt and pepper. To make salad: Place potatoes in a large pot and cover with cold salted water. Bring to a boil, reduce heat to medium-low and cook, partly covered, until potatoes are almost tender, 8 to 10 minutes. Add peas and cook until heated through, 1 to 3 minutes. Drain and transfer to a large bowl. Add lemon juice and toss to coat. Toss potato mixture with dressing. Adjust seasoning with salt and pepper. Serve within 1 hour.