| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Potatoes, Salads | 6 | servings | ||
INGREDIENTS
| 2 | lb | Red Potatoes |
| 1 | c | Frozen Green Peas |
| 3 | tb | Chopped Fresh Parsley |
| 2 | tb | Chopped Chives |
| 2 | tb | Chopped Fresh Basil |
| 1/2 | c | Tarragon Vinegar |
| 1 | tb | Sugar |
| 1/2 | ts | Salt |
| 1/8 | ts | Cracked Pepper |
| 1 | Garlic Clove; Minced |
INSTRUCTIONS
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 1/4 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@columbus.rr.com> on May 21, 1999, converted by MM_Buster v2.0l.
A Message from our Provider:
“Bibles that are falling apart are usually owned by people who aren’t.”