Potato, Chicken, and Fresh Pea Salad

This was kind of a different mix of veggies. It was actually really easy to make and made good leftovers.

1 lb. fingerling potatoes, cut crosswise into 1 inch pieces
2 cups fresh sugar snap peas
2 cups chopped skinless, boneless rotisserie chicken breast (I just cooked 2 chicken breasts and chopped those up)
1/2 cup finely chopped red bell pepper
1/2 cup finely chopped red onion
2 tablespoons extra-virgin olive oil
2 tablespoons white wine vinegar
1 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1 teaspoon minced fresh tarragon (I skipped this)
salt and pepper
1 garlic clove, minced

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

Source: Cooking Light