Yield: 6 servings
Measure | Ingredient |
---|---|
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 |
1 tablespoon | Sugar |
½ teaspoon | Salt |
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.