Potato salad with peas

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.

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