| 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.”