In medium saucepan, cook peas in boiling water to which the Chicken Soup Base has been added. Cook for 3 to 5 minutes or until crisp-tender. With a slotted spoon, remove peas to a colander and rinse with cold water. Add potatoes to same saucepan of boiling water and cook for 12 to 15 minutes or until tender;drain and let cool to the touch. In large bowl, combine cooled potatoes, peas, green onion, and pimento. In small bowl, combine oil and next 4 ingredients;pour over potato mixture. Toss;refrigerate until serving time. To serve, place potato salad on serving platter and surround with cherry tomatoes.
Formatted for MM by: Diana Eichman
Recipe By :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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