Ingredients
- Ingredients:
- 2 lb. assorted small red and purple potatoes cut into 1 inch pieces
- 1/4 cup olive oil
- 1 cup Pacific Foods Organic Free Range Chicken Broth Low Sodium
- 1/2 cup fresh peas
- 1 tbsp. fresh mint
- 4 radishes, cut into very thin slivers
- Dressing:
- 1/4 cup olive oil
- 1 small lemon juiced
- 1 tbsp. apple cider vinegar
- salt and pepper to taste
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Instructions
- In a deep skillet, add olive oil, potatoes and Organic Free Range Chicken Broth Low Sodium. Bring to medium heat, cover and simmer for 10-15 minutes until broth has boiled off and potatoes start to crisp around the edges. Add more liquid if needed.
- Let potatoes cool in the fridge for 15-20 minutes. Remove from the fridge and add peas, onion, radish, mint, and green onions.
- In a small mixing bowl combine all dressing ingredients. Gently toss the dressing with the potato salad and serve!
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