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8 oz fresh sugar snap peas, rinsed and ends trimmed
In medium saucepan, cook peas in boiling water to which the 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 platter and surround with cherry
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This delicious recipe was published in a Watkins catalog. For maximum flavor and quality, prepare only with Watkins high quality ingredients as indicated.
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