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Watkins Picnic Potato Salad with Sugar Snap Peas



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Watkins Picnic Potato Salad with Sugar Snap Peas

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Posted by ADMIN at 09/26/2007 06:36 | 0 comments

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

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

Serves:

6 Servings

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