• 4 medium potatoes, peeled and cut into 1 inch pieces
• 3/4 lb. sugar snap peas, thawed if frozen
• 2/3 cup olive oil
• 1 medium red onion, chopped
• 4 slices prosciutto, chopped
• 1/4 cup white wine vinegar
• 1/2 tsp. coarsely ground black pepper
• 2 ounces flat anchovies, drained, halved
• 2 Tbs. fresh chives, chopped
• 3 hard-boiled eggs, quartered
• 1/4 cup grated Parmesan cheese

Place potatoes in a steamer basket over boiling water. Cover pan and steam 10 minutes. Add snap peas and steam another 3-4 minutes or until potatoes are just tender and peas are bright green. Remove steamer basket and set aside. Heat oil in a heavy nonstick skillet over medium high heat. Sauté onion 3-4 minutes or until soft. Add prosciutto and cook 2 minutes, stirring frequently. Stir in vinegar and pepper. Remove from heat. Combine peas, potatoes, onion mixture, anchovies, chives and half the eggs in a large bowl. Mix gently. Serve topped with remaining eggs and Parmesan.

This recipe serves 6 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 6 only.

Per serving: calories 532, fat 30.0g, 50% calories from fat, cholesterol 138mg, protein 18.1g, carbohydrates 49.8g, fiber 6.0g, sugar 7.2g, sodium 725mg, diet points 12.4.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.5, Fruit: 0.0, Bread: 2.8, Lean meat: 0.6, Fat: 5.2, Sugar: 0.0, Very lean meat protein: 0.4

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