Peas and Potatoes Recipe

Provided By
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.
Share this!
Facebook
Google+
Servings:
Update 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
Container: saucepan
Directions
PREP
10 mins
COOK
15 mins
READY IN
25 mins
  • 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.
Similar Recipes
Sweet Creamy Peas
Rating of 5 out of 5.0 stars
frozen peas
half and half
salt
sugar
Creamed Peas and Potatoes
butter
flour
fresh shelled peas
milk
minced onion
Fabulous Pea Risotto
Rating of 5 out of 5.0 stars
chicken broth
frozen peas
olive oil
Parmesan cheese
pepper

Peas and Potatoes Recipe Reviews

There currently aren't any reviews or comments for this recipe. Be the first!
E-mail: 
Advertisement
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2014 Tecstra Systems, All Rights Reserved, RecipeTips.com