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Freshly snipped chives from your herb garden add flavor to this quick-to-fix side dish.

New Potatoes and Peas

1 pound whole tiny new potatoes
2 cups shelled fresh peas or one 10-ounce package frozen peas
2 tablespoons margarine or butter
1/2 cup snipped fresh parsley
Salt and pepper

1. Halve any large potatoes. Cook potatoes and fresh peas, if using, in a large saucepan, covered, in boiling water for 10 minutes. Add frozen peas, if using. Return mixture to boiling. Cover saucepan and cook vegetables 2 minutes more or until potatoes are tender. Drain. Return potatoes and peas to the saucepan.
2. Add margarine or butter or parsley, and season to taste with salt and pepper. Stir gently (if potatoes are stirred too vigorously, their delicate skins may rub off) until butter melts.

Makes 6 servings.

Nutritional facts per serving: calories: 146, total fat: 4g, saturated fat: 2g, cholesterol: 10mg, sodium: 93mg, carbohydrate: 24g, fiber: 2g, protein: 4g, vitamin C: 37%, iron: 15%

Recipe provided by Better Homes and Gardens - BHG.com a member of the Home and Family Network for the best of cooking, gardening, decorating and more. © Copyright 2003 Meredith Corporation. All Rights Reserved.