Summer Garden Potato Salad DRESSING: POTATO SALAD: Salad: In large pot, combine potatoes with enough salted cold water to cover; simmer until potatoes are just tender, about 15 minutes. Add snap peas; cook until just crisp-tender, about 2 minutes. Drain all vegetables in colander; rinse with cold water until cooled; drain. Quarter each potato lengthwise; halve quarters. Add potatoes, snap peas, celery and onion to dressing; toss. Add tomatoes; toss. 4 servings |
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