Creamy Potato Salad

By tbarg

Pampered Chef

Ingredients

• 6 lbs unpeeled red potatoes, quartered
• 1 lb sugar snap peas, trimmed and cut in half
• 1 cup mayonnaise
• 1 cup sour cream
• 1/4 cup Dijon mustard
• 2 tsp salt
• 1/2 tsp black pepper
• 2 cups sliced radishes
• 1/2 cup thinly sliced green onions

Preparation

Step 1

Place potatoes in enough eater to cover them. Cook until potatoes are tender. Add peas during last 2 minutes of cooking time. Drain and cool completely.
Combine rest of ingredients and mix gently. Add to potatoes and peas and stir gently. Refrigerate at least 2 hours or overnight.