Dilled peas and potatoes vinaigrette
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Olive oil; |
| ¼ | cup | + 2 tb wine vinegar; |
| 2 | tablespoons | Dill; fresh minced |
| 16 | ounces | Pkg frozen pea pods; |
| ¼ | cup | Green onion; minced |
| ½ | teaspoon | Ground black pepper; fresh to taste |
| ½ | teaspoon | Salt; to taste |
| 8 | smalls | Red potatoes; cooked sliced |
Directions
VINAIGRETTE
SIDE DISH INGREDIENTS
Combine first five ingredients in a jar with a tight-fitting lid; shake to blend well. Blanch peas in boiling water for 2 minutes; drain well. Toss peas, green onion and potatoes with dressing; cover and let stand up 2 hours, stirring occasionally. Arrange salad on a serving platter or in a salad bowl. Serve at room temperature.
Source: The San Diego Union-Tribune, Easter Food Section, Apr. 9, 1995 + National Pork Producers Council Brought to you and yours via Nancy O'Brion and her Meal-Master. Submitted By NANCY O'BRION On 04-10-95