Tuesday, September 08, 2009
Cool & Creamy Potato and Pea Salad
I made this up after having something similar to it served to us at a potluck. Everyone loved it, so I have recorded the recipe for posterity.
3 pounds new red potatoes
1 pound peas (frozen or fresh)
1 medium red onion, finely diced
1 cup sour cream
1 cup mayo
1 tablespoon dried dill (or 1/4 cup fresh dill, finely minced)
1/2 teaspoon salt + more for the water
Scrub and boil the potatoes in salted water until cooked, but still firm. Drain and halve or quarter, depending on how big the potatoes are.
Stir together with all the rest of the ingredients in a large bowl and chill well. Serve alongside barbecued foods or with an array of salads.