Watkins picnic potato salad with sugar snap peas
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Fresh sugar snap peas |
| Rinsed and ends trimmed | ||
| 1 | teaspoon | WATKINS Chicken Soup Base |
| 1 | pounds | New potatoes -- sliced |
| ¼ | cup | Chopped green onion |
| 1 | can | (2 ounces) sliced pimento |
| 2½ | tablespoon | White wine vinegar |
| ¼ | teaspoon | WATKINS Garlic Liquid Spice |
| 2½ | teaspoon | WATKINS Potato Salad |
| Seasoning | ||
| WATKINS Black Pepper to | ||
| Taste | ||
| Cherry tomatoes for garnish | ||
Directions
In medium saucepan, cook peas in boiling water to which the Chicken Soup Base has been added. Cook for 3 to 5 minutes or until crisp-tender. With a slotted spoon, remove peas to a colander and rinse with cold water. Add potatoes to same saucepan of boiling water and cook for 12 to 15 minutes or until tender;drain and let cool to the touch. In large bowl, combine cooled potatoes, peas, green onion, and pimento. In small bowl, combine oil and next 4 ingredients;pour over potato mixture. Toss;refrigerate until serving time. To serve, place potato salad on serving platter and surround with cherry tomatoes.
Formatted for MM by: Diana Eichman Recipe By :
File