Recipe for Dilled Peas and Potatoes Vinaigrette 
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Yield:
6
Ingredients:
Amount Ingredient
8 sm red potatoes - (abt 1 1/2 lbs)
1 lb sugar snap peas see * Note*
1/2 cup olive oil
6 tbl white wine vinegar
2 tbl minced fresh dill
1/2 tsp salt
1/2 tsp freshly-ground black pepper
Instructions:
Instructions: * Note: One (16-ounce) package frozen sugar snap peas may be substituted for fresh peas.

Cook potatoes in a Dutch oven in boiling water to cover 25 to 30 minutes or until tender; drain. Thinly slice.

Cook snap peas in boiling water 2 minutes or until crisp-tender; drain. Plunge peas into ice water to stop the cooking process; drain.

Whisk together oil and next 4 ingredients in a large bowl. Add sliced potato, snap peas, and onions, tossing gently to coat. Chill 2 hours, or serve immediately.

This recipe yields 6 to 8 servings.

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