1. Scrub potatoes with vegetable brush.
Cook in boiling salted water to cover
in a large saucepan until tender, about
15 minutes. Drain; cut into 1-inch slices.
2. Combine vinegar, oil, salt and mustard
in medium-sized bowl. Add warm pot-
atoes; toss lightly to coat. Let stand at
room temperature until cool.
3. Add peas to potatoes; combine may-
onnaise and milk in small cup. Toss
lightly just to coat.
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# Potato and Snap Pea Salad
*July 1, 1981*
*Makes 4 servings*
## Ingredients
- 1 lb new potatoes
- 1 Tbsp tarragon vinegar
- 2 Tbsp peanut or vegetable oil
- 1/2 tsp salt
- 1 tsp Dijon-style mustard
- 2 cups small Sugar Snap peas, washed, strung and cut lengthwise
- 1 Tbsp mayonnaise
- 1 Tbsp milk
## Instructions
1. Scrub potatoes with vegetable brush. Cook in boiling salted water to cover in a large saucepan until tender, about 15 minutes. Drain; cut into 1-inch slices.
2. Combine vinegar, oil, salt and mustard in medium-sized bowl. Add warm potatoes; toss lightly to coat. Let stand at room temperature until cool.
3. Add peas to potatoes; combine mayonnaise and milk in small cup. Toss lightly just to coat.
