Dublin Core

Title

Potato and Snap Pea Salad

Subject

new potatoes

tarragon vinegar

peanut oil

vegetable oil

salt

Dijon-style mustard

Sugar Snap peas

mayonnaise

milk

Description

POTATO AND SNAP PEA SALAD

Makes 4 servings at 42¢ each.

1 pound new potatoes
1 tablespoon tarragon vinegar
2 tablespoons peanut or vegetable oil
½ teaspoon salt

R2 FAMILY CIRCLE 7/1/81

1 teaspoon Dijon-style mustard
2 cups small Sugar Snap peas,
washed, strung and cut lengthwise
1 tablespoon mayonnaise
1 tablespoon milk

Back:

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.

---

# 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.

Creator

Alice Yetka, Martha Yetka

Source

RCA0006 - The Yetka family collection that started the project (eBay)

Date

July 1, 1981

Rights

Personal/Family

Format

Clipped recipe

Identifier

RCA0006-20260609-0247

Coverage

Oregon, US