Cook the potatoes
Clean the potatoes (don't peel them), cut large ones in half. Place a pot filled with salted water over medium-high heat. When the water starts to boil, add the potatoes and cook them for about 5 minutes. After about a minute, add the sweet peas and cook them for about one minute. Remove the sweet peas after a minute, then drain the potatoes and leave them sit for about 5 minutes in a sieve.
Bake the potatoes
Line a baking dish with parchment paper. Add the potatoes, season with pepper and drizzle with olive oil. Place in the preheated oven and bake for about 20 minutes at 240 °C / 460 °F.
Make a salad dressing
Add mustard, greek yogurt or sour cream, olive oil, juice of one lemon, salt and pepper to a bowl. Mix everything together using an immersion blender. For a more runny dressing, add water.
Thinly slice garlic scapes (or chives) and sun-dried tomatoes. Add them to a serving bowl along with baked new potatoes, young sweet peas. Add the homemade salad dressing and combine everything together. Serve or add other seasonal veggies and fresh herbs (like coriander or parsley). Enjoy.