Potato salad with peas
6 servings
Ingredients
| Quantity | 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 | Garlic Clove; Minced | |
Directions
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.