• 
  
  
• Loading

Ingredients

• 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)

Directions

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.

Submitted by: Campfire Cafe Cookbook (TM)