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Peas and Potatoes
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 4
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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 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
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