Dilled Peas and Potatoes Vinaigrette

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Recipe for Dilled Peas and Potatoes Vinaigrette. This light potato salad is perfect for picnics or brown bag lunches

Ingredients

  • 1/3 cup olive oil
  • 1/4 cup plus 1 tablespoon wine vinegar
  • 2 tablespoons minced fresh dill
  • 1/2 teaspoon fresh ground black pepper
  • 1/4 teaspoon salt
  • 1 package (16 ounces) frozen pea pods
  • 1/4 cup green onion, minced
  • 8 small red potatoes, cooked and sliced

Directions

  1. Blanch peas in boiling water for 2 minutes; drain well.
  2. Toss peas, green onion and potatoes with dressing; cover and let stand up to two hours, stirring occasionally.
  3. Arrange salad on serving platter or in salad bowl. Serve at room temperature.
  4. Diabetic Exchanges:
  5. 2 Bread
  6. 1-1/2 Fat.