Add potatoes to a stockpot and cover with 3 inches of water. Bring to a boil; cook 15 minutes. Add the peas and cook 5 more minutes, or until the potatoes are tender. Drain and transfer to a serving dish.

Heat 1 tablespoon of oil in a skillet set over medium-high heat. Add the ham and cook 7-8 minutes, or until browned and crispy. Add the ham to the potatoes.

Add the shallot to the same pan you used to cook the ham. Cook 1 minute, or until softened. Whisk in the vinegar and mustard until smooth. Remove from heat and whisk in the remaining 3 tablespoons of olive oil, water, and fresh herbs.

Pour the dressing over the potatoes. Season to taste with salt and pepper.