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Pea and Potato Toss

Pea and Potato Toss

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Here is a side dish delicious enough to share the spotlight with any kind of entree. Serve warm alongside your favorite steaks, chops, chicken, or fish.


Ingredients and Steps


2 lbs. small red potatoes, cut into bite-sized pieces
1/4 cup white cooking wine
2 Tbsp. olive oil
1 Tbsp. lemon juice
3 Tbsp. sweet and spicy course ground mustard
1/4 cup onions, finely chopped
1/4 cup fresh dill, chopped (or 1 Tbsp. dried dill)
2 cups Green Peas (766), frozen

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1.  Place potatoes in large saucepan; cover with salted water. Bring to boil and cook until potatoes are almost tender (8 to 10 minutes).

2.  Meanwhile, in a small bowl, whisk cooking wine, oil, lemon juice and mustard until smooth. Stir in onions and dill. Set aside.

3.  When potatoes are almost tender, add peas and cook until heated through, about 3 to 5 minutes.  Drain and place in a large bowl.

4.  Toss potato mixture with dressing. Serve warm.

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  • Green Peas Green Peas #766 | Serves 13

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