Potato Salad with Peas



6 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 152
Caloriesfromfat 2 %
Fat 0.3 g
Satfat 0.1 g
Monofat 0.0 g
Polyfat 0.1 g
Protein 4.6 g
Carbohydrate 33.2 g
Fiber 3.4 g
Cholesterol 0.0 mg
Iron 1.6 mg
Sodium 209 mg
Calcium 23 mg


2 pounds red potatoes (about 7 medium)
1 cup shelled green peas
3 tablespoons chopped fresh parsley
2 tablespoons chopped chives
2 tablespoons chopped fresh basil
1/2 cup tarragon vinegar
1 tablespoon sugar
1/2 teaspoon salt
1/8 teaspoon cracked pepper
1 garlic clove, minced


Place potatoes in a large saucepan. Cover with water; bring to a boil. Reduce heat; simmer, partially covered, 25 minutes or until tender. Add green peas; cook 1 minute. Drain; let cool slightly. Cut potatoes into 1/4-inch slices.

Combine the potatoes, green peas, parsley, chives, and basil in a large bowl. Combine vinegar and remaining ingre-dients in a small bowl, and stir with a whisk. Pour over potato mixture, tossing gently to coat.