Picnic Potato Salad with Sugar Snap Peas

8 oz. / 227 g Fresh Sugar Snap Peas, rinsed and ends trimmed
2 teas. / 10 mL Watkins Chicken Soup Base
1 lb. / 454 g New Potatoes, sliced
1/4 Cup / 60 mL Chopped Green Onion
1 Jar (2 oz. / 57 g) Sliced pimento
1 1/2 teas. / 23 mL Watkins Original Grapeseed Oil
2 to 2 1/2 tbsp. / 30-37 mL White Wine Vinegar
1/4 teas. / 1.2 mL Watkins Garlic Liquid Spice
2 1/2 teas. / 12.5 mL Watkins Potato Salad Seasoning
Watkins Black Pepper to taste
Cherry Tomatoes, for garnish

In medium saucepan, cook peas in boiling water to which the soup base has been added. Cook for 3 to 5 minutes or until crisp-tender. With a slotted spoon, remove peas to a colander and rinse with cold water. Add potatoes to same saucepan of boiling water and cook for 12 to 15 minutes or until tender; drain and let cool to the touch. In large bowl, combine cooled potatoes, peas, green onion and pimento. In small bowl, combine oil and next 4 ingredients; pour over potato mixture. Toss; refrigerate until serving time. To serve, place potato salad on platter and surround with cherry tomatoes. Makes 6 servings.

Nutritional Information Per Serving: Calories 110, Protein 3 g, Carbohydrates 16 g, Sodium 360 mg, Fat 4 g, Saturated Fat 0 g, Cholesterol 0 mg, Dietary Fiber 3 g.

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