Title: Dilled Peas and Potatoes Vinaigrette
Categories: Vegetable Holiday Salad Blank
Yield: 8 Servings

1/2	c	Olive oil
1/4	c	Wine vinegar
2	tb	Wine vinegar
2	tb	Fresh dill, minced
1/2	ts	Black pepper, freshly ground
1/4	ts	Salt
16	oz	Frozen peas pods
1/4	c	Green onion, minced
8	sm	Red potatoes, cooked, sliced

Combine first five ingredients in a jar with a tight-fitting lid; shake to blend well. Blanch peas in boiling water for 2 minutes; drain well. Toss peas, green onion and potatoes with dressing; cover and let stand up to two hours, stirring occasionally. Arrange salad on a serving platter or in a salad bowl. Serve at room temperature. Makes 8 servings.

From the files of Roberta Thompson Source: The News-Enterprise Elizabethtown KY; Food section; Recipe from: National Pork Producers Council

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