Peas and Potatoes Prep Time: 10 minutes Cook Time: 15 minutes Servings: 4 Ingredients - 1 pound new potatoes - 1 pound snow peas or sugar snap peas - 1 small onion, thinly sliced then chopped - 2 tablespoons vinegar, preferably balsamic or cider - 1 tablespoon olive oil or melted butter - salt and pepper    This combination of early summer favorites is usually served in a cream sauce, but try this lighter version. Using edible podded peas provides both crunch and extra fiber.   Directions Scrub or peel potatoes and cut into bite-size pieces (if quite small, leave whole). In	1

	a saucepan, cover potatoes with water and a teaspoon of salt and bring to a boil. While potatoes cook, whisk vinegar and oil or butter together. Add a pinch of salt and a few grinds of fresh pepper. Chop onions and remove any strings or stems from peas. When potatoes are nearly tender (there is still a slight resistance when pierced with a knife) add onions and peas and cook for an additional 3 - 4 minutes, or until peas are cooked but still a bit crunchy. Drain immediately and toss with vinegar mixture. Serve warm.	2