Preparation / Directions:
In medium saucepan, cook pea pods 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 pea pods 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, pea pods, green onion, and pimento. In small bowl, combine Grapeseed Oil, vinegar, Liquid Spice, Potato Salad Seasoning and Pepper; pour over potato mixture. Toss and refrigerate until serving time. To serve, place potato salad on serving platter and surround with cherry tomatoes. Makes 6 servings.
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