Peas and Potato Salad Recipe

From Dorothy McNett's Recipe Book.

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Peas and Potato Salad

From Dorothy McNett's recipes at 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
1 - 1/2 cups fresh or frozen peas
1/2 teaspoon sea salt
2 tablespoons apple cider vinegar
1/2 - 3/4 cup sour cream
1/2 - 3/4 cup mayonnaise
1/4 - 1/2 cup diced fresh chives or green onions
1/4 - 1/2 cup diced fresh dill or basil,, or a combination
1/4 teaspoon freshly ground pepper
sprinkles of sea salt for serving and to get the taste "just right"
lots of fresh greens for serving, if 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.

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