Dilled Peas & Potatoes

1. Camping Recipes
2. Campfire Cooking
3. Dilled Peas & Potatoes

Dilled Peas & Potatoes

Ingredients

Makes 810

• 8  small new red potatoes (1-1/2 pounds)
• 1  pound(s)  sugar snap peas (fresh or frozen)
• 1/2  c  olive oil
• 6  Tbsp  white wine vinegar
• 2  Tbsp  fresh dill, minced
• 1/2  tsp  salt
• 1/2  tsp  freshly ground pepper
• 6  green onions (chopped)

Preparation

Cook potatoes in Dutch oven in boiling water until tender; drain and thinly slice. Cook snap peas until crisp-tender; drain and plunge in cold water to stop cooking; drain again. Whisk together oil and next 4 ingredients. Add to sliced potatoes, snap peas, and onions, tossing gently to coat. Cover and chill 2 hours, or serve warm.