| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Potatoes, Salads | 6 | Servings | ||
INGREDIENTS
| 2 | lb | Red Potatoes |
| 1 | c | Frozen Green Peas |
| 3 | T | Chopped Fresh Parsley |
| 2 | T | Chopped Chives |
| 2 | T | Chopped Fresh Basil |
| 1/2 | c | Tarragon Vinegar |
| 1 | T | Sugar |
| 1/2 | t | Salt |
| 1/8 | t | 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:
“Have you thanked God today?”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 160
Calories From Fat: 27
Total Fat: 3g
Cholesterol: 21.2mg
Sodium: 460.9mg
Potassium: 109.2mg
Carbohydrates: 23.8g
Fiber: 5.1g
Sugar: 3.3g
Protein: 10.6g