Shrimp, Sugar-Snap Pea and Potato Salad With Mint and Pecorino Recipe

Ingredients

• 3/4 pound sugar-snap peas
• 2 tablespoons Dijon mustard
• 3 tablespoons red-wine vinegar, plus more for serving
• 1 1/4 teaspoons coarse sea salt
• 3/4 teaspoon pepper, plus more for serving
• 1/2 cup extra virgin olive oil, plus more for serving
• 1 pound new fingerling or small yellow potatoes
• 1 1/2 pounds large shrimp, peeled
• 3/4 cup loosely packed mint leaves
• 3/4 cup coarsely grated young pecorino (or 1/2 cup aged)
• Crusty bread, for serving