Title: Watkins Picnic Potato Salad with Sugar Snap Peas
Categories: Salad
Yield: 6 Servings

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

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

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