1. Boil the potatoes in salted water for ten minutes or until tender. Drain and pat dry. Cook the peas separately for about five minutes or until tender and then drain. 2. While the vegetables are still warm, mix together and stir in the chopped parsley and onion and season with salt and pepper to taste. 3. Fold in the salad dressing (or salad cream) to moisten, and garnish with sprigs of fresh parsley. ---------------------------------------------------------------------------
Nutrition
Ingredients
