 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
This dish is best as a side dish, but i eat it as a main dish it's so good :) i cook with what i have in my fridge at the time, and this is one of those meals with a small amount of ingredients, that pack a whole lot of flavor! Read more ! Ingredients:
' salad |
2 cups snow peas , washed |
1 1/2 - 2 pounds small new baby or dutch potatoes, unpeeled |
1 red pepped, put into thin slices (not chopped or diced) |
1 can halved or whole water chestnuts (optional) |
3 tbsp olive oil |
' dressing |
5 tbsp extra virgin olive oil |
3 tbsp red wine vinegar |
1 tbsp balsamic vinaigrette |
1 tsp hot red pepper flakes |
1/4 tsp salt |
Directions:
1. In a large saucepan, place potatoes and fill with water until all the potatoes are covered by at least 1 inch
2. place the pan on the stove on high heat and bring to a boil, (you may want to lower the heat to med. high at some point) and boil for 15-20 minutes or until potatoes are soft (but not falling apart!!)
3. while potatoes are boiling, toss the red peppers, and snow peas together in a bowl until mixed.
4. In a separate bowl, combine the dressing ingredients, and whisk until well incorporated, around 1 minute
5. when potatoes are done boiling, strain water and let cool until they are able to be handled. Cut potatoes into fourths.
6. Prepare a fry pan with the 3 TBSP olive oil on med high heat. When hot (around 2 -4 minutes) place potatoes in oil and fry until potatoes pieces have turned a golden brown on at least 2 of their edges.
7. once potatoes are looking crispy, add the snow peas and red peppers and cook for an additional 2 - 3 minutes (snow peas and red peppers should retain their crunch)
8. add the dressing and cook for an additional 30-40 seconds, then turn off heat
9. Finished!
|
|