Yield: 6 servings
|2 pounds||Red Potatoes|
|1 cup||Frozen Green Peas|
|3 tablespoons||Chopped Fresh Parsley|
|2 tablespoons||Chopped Chives|
|2 tablespoons||Chopped Fresh Basil|
|½ cup||Tarragon Vinegar|
|⅛ teaspoon||Cracked Pepper|
|1 \N||Garlic Clove; Minced|
Place potatoes in a large saucepan. Cover with water; bring to a boil.
Reduce heat; simmer, partially covered, 25 minutes or until tender. Add green peas; cook 1 minutes. Drain; cool slightly. Cut potatoes into ¼ inch slices. Combine the potatoes, green peas, parsley, chives, and basil in a large bowl. Combine vinegar and remaining ingredients in a small bowl, and stir with a whisk. Pour over potato mixture, tossing gently to coat.
Recipe by: Cooking Light
Posted to EAT-LF Digest by Sherilyn <sherilyn70@...> on May 21, 1999, converted by MM_Buster v2.0l.