Method

1. Put potatoes in a deep, heavy-based pan, cover with cold water, cover pan and bring water to the boil. Reduce heat to a simmer and cook for 12-15 minutes or until potatoes are tender. Drain and allow to cool. Cut potatoes into quarters and put in a large bowl. Whisk together olive oil, red wine vinegar, garlic and Dijon mustard. Season with salt and pepper.

2. Add oil mixture to potato and toss gently to combine. Transfer to a large serving bowl. Cut the stalk ends from the snow pea sprouts and discard. Add the tender tops to the potato mixture and serve immediately.