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Peas and Potato Salad
From Dorothy McNett's recipes at www.dorothymcnett.com. Use any kind of potato desired, but it is especially attractive with unpeeled small red skinned potatoes.
1 1/2 - 2 pounds unpeeled red skinned potatoes, or others as desired
Wash and scrub the potatoes and place in a glass or ceramic batter bowl. Cover with a glass or ceramic plate. Cook in microwave 5 - 6 minutes or more, or until tender. Toss in the fresh or frozen peas and heat another 1 minute or so. Do not overcook! Stir in the salt and vinegar. In a glass measuring cup whisk together the cream, mayonnaise, chives and dill and pepper and more salt if needed. Toss into the potato mixture. Serve warm or room temperature, or chilled. It is nice served over fresh greens!
Recipe created 2018-09-30.