Independent Watkins Consultant Lynne Mickley #044375N

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Recipe Name: Picnic Potato Salad with Sugar Snap Peas
Category: Featured Recipe
Recipe From: Watkins Inc.
Description: Featuring Watkins Potato Salad Seasoning!
8 oz/227 g fresh sugar snap peas, rinsed and ends trimmed
2 tsp/10 mL Watkins Chicken Soup & Gravy Base
1 lb/454 g new potatoes, sliced
¼ cup/60 mL chopped green onion
1 jar (2 oz/57 g) sliced pimento
1½ tbl/23 mL Watkins Original Grapeseed Oil
2 to 2½ tbl/30–37 mL white wine vinegar
¼ tsp/1.2 mL Watkins Garlic Liquid Spice
2½ tsp/12.5 mL Gourmet Potato Salad Seasoning
To taste, Watkins Black Pepper
Cherry tomatoes, for garnish
In medium saucepan, cook peas in boiling water to which the soup base has been added. Cook for 3 to 5 minutes or until crisp-tender. With a slotted spoon, remove peas to a colander and rinse with cold water.

Add potatoes to same saucepan of boiling water and cook for 12 to 15 minutes or until tender; drain and let cool to the touch.

In large bowl, combine cooled potatoes, peas, green onion and pimento. In small bowl, combine oil and next four ingredients; pour over potato mixture. Toss; refrigerate until serving time.

To serve, place potato salad on platter and surround with cherry tomatoes. Makes 6 servings.


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