| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Salads | 6 | Servings | |
INGREDIENTS
| 8 | oz | Fresh sugar snap peas |
| Rinsed and ends trimmed | ||
| 1 | t | WATKINS Chicken Soup Base |
| 1 | lb | New potatoes, sliced |
| 1/4 | c | Chopped green onion |
| 1 | 2 ounces sliced pimento | |
| 2 1/2 | T | White wine vinegar |
| 1/4 | t | WATKINS Garlic Liquid Spice |
| 2 1/2 | t | WATKINS Potato Salad |
| Seasoning | ||
| WATKINS Black Pepper to | ||
| Taste | ||
| Cherry tomatoes for garnish |
INSTRUCTIONS
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 ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 24
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 0mg
Sodium: 10.1mg
Potassium: 247.7mg
Carbohydrates: 5.4g
Fiber: 1.2g
Sugar: <1g
Protein: <1g