Dilled peas and potatoes vinaigrette

8 servings

Ingredients

Quantity Ingredient
½ cup Olive oil;
¼ cup + 2 tb wine vinegar;
2 tablespoons Dill; fresh minced
16 ounces Pkg frozen pea pods;
¼ cup Green onion; minced
½ teaspoon Ground black pepper; fresh to taste
½ teaspoon Salt; to taste
8 smalls Red potatoes; cooked sliced

Directions

VINAIGRETTE

SIDE DISH INGREDIENTS

Combine first five ingredients in a jar with a tight-fitting lid; shake to blend well. Blanch peas in boiling water for 2 minutes; drain well. Toss peas, green onion and potatoes with dressing; cover and let stand up 2 hours, stirring occasionally. Arrange salad on a serving platter or in a salad bowl. Serve at room temperature.

Source: The San Diego Union-Tribune, Easter Food Section, Apr. 9, 1995 + National Pork Producers Council Brought to you and yours via Nancy O'Brion and her Meal-Master. Submitted By NANCY O'BRION On 04-10-95

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