Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 lb Red potatoes, cut into 1 pt Basket or container cherry
-1-inch pieces -tomatoes
1/2 c Olive oil 1/4 c Red-wine vinegar
3 Cloves garlic, chopped 1 ts Dried rosemary, crumbled
1/2 lb Snow-pea pods, stem ends 1/2 ts Salt
-and strings removed 1/4 ts Cracked black pepper

1. Heat oven to 400'F. In large bowl, combine potatoes, 2 T oil, and
the garlic. Place potato mixture in a single layer on 2 jelly-roll
pans. Bake or roast potatoes 20 to 25 minutes or until golden and
tender.

2. In 2-quart saucepan, beat 1 1/2 inches water to boiling. Add pea
pods and cook 1 1/2 to 2 minutes or until tender-crisp. Drain pea
pods well in strainer and rinse with cold water to cool.

3. In large bowl, gently combine roasted-potato mixture, tomatoes,
remaining 6 T oil, the vinegar, rosemary, salt, and pepper; toss
gently to combine. Place pea pods on top of potato-salad mixture;
cover and refrigerate until ready to serve.

4. Just before serving, toss pea pods into salad.

Country Living/June/90 Scanned fixed by DP GG

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