|3 pounds||Red potatoes, cut into 1-inch pieces|
|½ cup||Olive oil|
|3||Cloves garlic, chopped|
|½ pounds||Snow-pea pods, stem ends and strings removed|
|1 pint||Basket or container cherry tomatoes|
|¼ cup||Red-wine vinegar|
|1 teaspoon||Dried rosemary, crumbled|
|¼ teaspoon||Cracked black pepper|
1. Heat oven to 400'F. In large bowl, combine potatoes, 2 T oil, and the garlic. Place potato mixture in a single layer on 2 jelly-roll pans. Bake or roast potatoes 20 to 25 minutes or until golden and tender.
2. In 2-quart saucepan, beat 1½ inches water to boiling. Add pea pods and cook 1 ½ to 2 minutes or until tender-crisp. Drain pea pods well in strainer and rinse with cold water to cool.
3. In large bowl, gently combine roasted-potato mixture, tomatoes, remaining 6 T oil, the vinegar, rosemary, salt, and pepper; toss gently to combine. Place pea pods on top of potato-salad mixture; cover and refrigerate until ready to serve.
4. Just before serving, toss pea pods into salad.
Country Living/June/90 Scanned & fixed by DP & GG