Recipes - print - Peas and Potatoes

Peas and Potatoes - Recipe

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.
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Peas and Potatoes Recipe
  • 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.
Prep Time: 10 minutes
Cook Time: 15 minutes
Container: saucepan
Servings: 4
-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