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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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I got this off Good Morning America as part of their 4th of July celebration. It was made by Tim Love. It's a potato salad made with no mayo or salad dressing. I have not made this recipe yet. Ingredients:
2 lbs small red potatoes |
2 tablespoons white wine vinegar |
1 tablespoon minced shallot |
1/2 red bell pepper, minced |
3 garlic cloves, sliced extremely thin |
1 teaspoon salt |
1/2 teaspoon black pepper |
3 tablespoons extra virgin olive oil |
1 cup thawed frozen peas (or cooked fresh baby peas ( 5 ounces) |
1/3 cup chopped fresh mint leaves |
Directions:
1. In a 3-quart saucepan, cover potatoes with cold salted water and simmer, covered, until tender, 10 to 15 minutes.
2. While potatoes are cooking, whisk together vinegar, shallot, red pepper, garlic, salt and pepper in a large serving bowl.
3. Drain potatoes and cut in half or quarter, if desired. Add to vinegar mixture while still warm, and toss to coat. Add oil, peas and mint, and toss to combine.
4. Season with more salt and pepper (to taste) and serve warm or at room temperature.
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