Dilled Peas & Potatoes

Dilled Peas & Potatoes


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)


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.

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