Recipe - Potato Salad With Peas

2 pound Red Potatoes
1 cup Frozen Green Peas
3 tablespoon Chopped Fresh Parsley
2 tablespoon Chopped Chives
2 tablespoon Chopped Fresh Basil
One half cup Tarragon Vinegar
1 tablespoon Sugar
One half teaspoon Salt
1/8 teaspoon Cracked Pepper
1 Garlic Clove; Minced

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 EATLF Digest by Sherilyn sherilyn70@columbus.rr.com on May 21,
1999, converted by MM_Buster v2.0l.