| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Salads |
6 |
Servings |
INGREDIENTS
| 8 |
oz |
Fresh sugar snap peas |
|
|
Rinsed and ends trimmed |
| 1 |
ts |
WATKINS Chicken Soup Base |
| 1 |
lb |
New potatoes — sliced |
| 1/4 |
c |
Chopped green onion |
| 1 |
cn |
(2 ounces) sliced pimento |
| 2 1/2 |
tb |
White wine vinegar |
| 1/4 |
ts |
WATKINS Garlic Liquid Spice |
| 2 1/2 |
ts |
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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