Sauteed Peas and Small Potatoes

• 2 pounds small boiling potatoes (preferably red)
• 3/4 pound fresh peas in pods or 1 cup frozen baby peas
• 1/2 pound sugar snap peas
• 1 1/2 tablespoons olive oil

1. In a 4-quart saucepan cover potatoes with salted cold water by 1 inch and simmer 10 minutes, or until potatoes are tender when pierced with a sharp knife.
2. Drain potatoes in a colander.
3. Potatoes may be cooked 1 day ahead and cooled before being chilled in a sealable plastic bag.
4. Bring potatoes to room temperature before proceeding.
5. Shell peas if using fresh and trim sugar snap peas.
6. In a large skillet heat oil over moderately high heat until hot but not smoking and saute all vegetables, stirring frequently, until sugar snaps are crisp-tender and potatoes are heated through, about 4 minutes.
7. Season vegetables with salt and pepper.

boiling potatoes, fresh peas, sugar, olive oil

Taken from www.epicurious.com/recipes/food/views/sauteed-peas-and-small-potatoes-101766 (may not work)