Instructions: In medium saucepan, cook peas in boiling water to which the Chicken 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 serving platter and surround with cherry tomatoes.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.