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Dilled Peas and Potatoes Vinaigrette
A pretty side dish for a buffet with Baked Ham with Honey-Apricot Glaze.
- Combine first five ingredients in a jar with tight-fitting lid; shake to blend well. Blanch peas in boiling water for 2 minutes; drain well. Toss peas, green onion and potatoes with dressing; cover and let stand up to two hours, stirring occasionally. Arrange salad on serving platter or serving platter or in salad bowl. Serve at room temperature.
- Serve 8.