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Peas and Potatoes Recipe
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Peas and Potatoes Recipe
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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.
Peas and Potatoes Recipe (+)
Directions
Scrub or peel potatoes and cut into bite-size pieces (if quite small, leave whole). In 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.
Container
: saucepan
Prep Time
: 10 minutes
Cook Time
: 15 minutes
Serving Description
: about 1 1/2 cups
Servings
: 4
Enter desired servings
:
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
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USDA Nutrition Facts
Potatoes canned drained solids no salt added
Potato chips without salt reduced fat
Peas split mature seeds cooked boiled with salt
Peas split mature seeds cooked boiled without salt
Peas split mature seeds raw
Quick Tags
American
Cook Range
Dinner
Easy
Gluten Free
July 4th
Lunch
NonDairy
Side Dishes
Vegetarian
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