- 1 pound red-skinned new potatoes, quartered
- 2 tablespoons olive oil
- 10 ounces sugar snap peas, trimmed
- 1/4 cup chopped fresh chives or green onions
- Cook potatoes in large pot of boiling water until just tender. Drain.
- Heat oil in heavy large skillet over medium heat. Add sugar snap peas and sauté 2 minutes. Add potatoes and sauté until heated through. Mix in chives. Season with salt and pepper.