Potato Salad with Peas

Yield: 6 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 152
  • Calories from fat: 2%
  • Fat: 0.3g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.1g
  • Protein: 4.6g
  • Carbohydrate: 33.2g
  • Fiber: 3.4g
  • Cholesterol: 0.0mg
  • Iron: 1.6mg
  • Sodium: 209mg
  • Calcium: 23mg

Ingredients

  • 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

Preparation

  1. 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.
  2. 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.
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