Steam the Potatoes:

• Bring 1 inch of water to a boil in a large saucepan.

• Place the potatoes in a steamer basket over the boiling water.

• Cover and steam until tender, about 20 minutes.

• Transfer the potatoes to a bowl of ice water to cool.

• Once cooled, pat dry and cut into chunks.

Cook the Peas:

• In a separate saucepan, bring water to a boil.

• Add the shelled peas and cook until tender, about 3 minutes.

• Drain and transfer to ice water to stop the cooking process.

• Drain again and set aside.

Prepare the Dressing:

• In a small bowl, whisk together the white wine vinegar, mayonnaise, and kosher salt until well combined.

Assemble the Salad:

• In a large bowl, combine the potato chunks, cooked peas, sliced onions, and half of the dressing.

• Gently stir to coat the ingredients evenly.

• Add the chopped eggs and 3 tablespoons of chopped tarragon.

• Gently stir to combine.

Serve:

• Spread the remaining dressing on the bottom of a wide serving bowl.

• Spoon the potato salad over the dressing.

• Sprinkle with additional chopped tarragon, if desired.

• Serve chilled or at room temperature.