8
20

Description

A pretty side dish for a buffet with Baked Ham with Honey-Apricot Glaze. 

Ingredients

  • 1/2 cup olive oil
  • 1/4 cup wine vinegar (PLUS 2 tablespoons)
  • 2 tablespoons fresh dill (minced)
  • 1/2 teaspoon black pepper (freshly ground)
  • 1/4 teaspoon salt
  • 16 ounces pea pods (frozen)
  • 1/4 cup green onions (minced)
  • 8 small red potatoes (cooked and sliced)

Directions

  1. 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.
  2. Serve 8.
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