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 Picnic Potato Salad
with Sugar Snap Peas


8 oz fresh sugar snap peas, rinsed and ends trimmed
2 tsp Watkins Chicken Soup Base
1 lb new potatoes, sliced
1/4 cup chopped green onion
1 jar sliced pimento
1-1/2 TBS Watkins Original Grapeseed Oil
2 to 2-1/2 TBS white wine vinegar
1/4 tsp Watkins Garlic Liquid Spice
2-1/2 tsp Watkins Potato Salad Seasoning
Watkins Black Pepper, to taste
Cherry tomatoes, for garnish

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 tomatoes.

Makes 6 servings

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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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