- Place potatoes in a large saucepan; cover with cold water. Bring to a boil. Reduce heat, and simmer 10 minutes or until almost tender.
- Add peas; cook 2 minutes or until peas are crisp-tender. Drain; place vegetables in a large bowl. Add chicken, bell pepper, and onion.
- Combine oil and remaining ingredients, stirring with a whisk.
- Drizzle over salad; toss gently to combine.