 | | Directions |
- Scrub or peel potatoes and cut into bite-size pieces (if quite small, leave whole). In a saucepan, cover potatoes with water and a teaspoon of salt and bring to a boil.
- While potatoes cook, whisk vinegar and oil or butter together. Add a pinch of salt and a few grinds of fresh pepper. Chop onions and remove any strings or stems from peas.
- When potatoes are nearly tender (there is still a slight resistance when pierced with a knife) add onions and peas and cook for an additional 3 - 4 minutes, or until peas are cooked but still a bit crunchy.
- Drain immediately and toss with vinegar mixture. Serve warm.
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Prep Time: 10 minutes
Cook Time: 15 minutes
Container: saucepan
Servings: 4
|  | | Ingredients | | - | | 1 pound new potatoes |
| - | | 1 pound snow peas or sugar snap peas |
| - | | 1 small onion, thinly sliced then chopped |
| - | | 2 tablespoons vinegar, preferably balsamic or cider |
| - | | 1 tablespoon olive oil or melted butter |
| - | | salt and pepper |
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