2 pounds red potatoes (about 7 medium)
1 cup shelled green peas
3 tablespoons chopped chives
2 tablespoons chopped fresh basil
1/2 cup tarragon vinegar
1 tablespoon sugar
1/2 teaspoon salt
1/8 teaspoons 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 ingredients in a small bowl, and stir with a whisk. Pour over potato mixture, tossing gently to coat.
Yield: 6 servings (serving size; 1 cup).
Calories 152 (2% from fat); Fat 0.3g; Protein 4.6g; Carb 33.2g; Fiber 3.4g; Chol. 0 mg; Iron 1.6mg; sodium 209 mg; Calc 23 mg.
