1 1/2 pounds baby Yukon Gold potatoes, quartered
4 ounces sugar snap peas, cut in half crosswise
4 tablespoons olive oil, divided
6 ounces Jones Dairy Farm Ham, diced
1 shallot, minced
3 tablespoons red wine vinegar
1 tablespoon creamy Dijon mustard
2 tablespoons water
1 tablespoon chopped chives
1 teaspoon chopped tarragon
Sea salt and cracked black pepper, to taste
Add potatoes to stockpot and cover with 3 inches of water. Bring to boil; cook 15 minutes. Add peas and cook 5 more minutes, or until potatoes are tender. Drain and transfer to a serving dish.
Heat 1 tablespoon oil in skillet set over medium-high heat. Add ham and cook 7-8 minutes, or until browned and crispy. Add ham to potatoes.
Add shallot to pan used to cook ham. Cook 1 minute, or until softened. Whisk in vinegar and mustard until smooth. Remove from heat and whisk in remaining 3 tablespoons of olive oil, water, and fresh herbs. Pour over the potatoes. Season to taste with salt and pepper.