Watkins picnic potato salad with sugar snap peas

6 Servings

Ingredients

Quantity Ingredient
8 ounces Fresh sugar snap peas
Rinsed and ends trimmed
1 teaspoon WATKINS Chicken Soup Base
1 pounds New potatoes -- sliced
¼ cup Chopped green onion
1 can (2 ounces) sliced pimento
2½ tablespoon White wine vinegar
¼ teaspoon WATKINS Garlic Liquid Spice
2½ teaspoon WATKINS Potato Salad
Seasoning
WATKINS Black Pepper to
Taste
Cherry tomatoes for garnish

Directions

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 :

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