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A pretty side dish for a ham buffet.

Dilled Peas and Potatoes Vinaigrette

1/2 cup olive oil
1/4 cup plus 2 tablespoons wine vinegar
2 tablespoons minced fresh dill
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1 (16-ounce) package frozen pea pods
1/4 cup minced green onion
8 small red potatoes, cooked and sliced

1. Combine first five ingredients in a jar with tight-fitting lid; shake to blend well.
2. Blanch peas in boiling water for 2 minutes; drain well.
3. Toss peas, green onion and potatoes with dressing; cover and let stand up to two hours, stirring occasionally.
4. Arrange salad on serving platter or in salad bowl. Serve at room temperature.

Serves 8.

Nutrition Facts
Calories 210 calories
Protein 3 grams
Fat 14 grams
Sodium 270 milligrams
Cholesterol 0 milligrams
Saturated Fat 2 grams
Carbohydrates 18 grams
Fiber 4 grams

Recipe provided courtesy of Pork: The Other White Meat.