Potato Salad With Peas

By Addie

Fresh or frozen green peas add flavor and color to this well-seasoned potato salad. This salad is easy to make and perfect for any cookout or potluck.

Ingredients

• 2 pounds red-skinned potatoes, peeled, cut in 1/2-inch chunks
• 1 teaspoon salt
• 2 hard-boiled eggs, peeled and chopped
• 1 cup fresh or frozen peas, cooked, drained
• 1/2 cup finely chopped red onion
• 2/3-1 cup mayonnaise, as desired
• 1 tablespoon sour cream, optional
• 2-3 teaspoons prepared mustard, or to taste
• Salt and freshly ground black pepper, to taste

Preparation

Step 1

Put potatoes in a saucepan and cover with water; add 1 teaspoon salt. Bring to a boil. Cover and cook for 15 to 20 minutes, just until tender. Drain and transfer to a bowl; add chopped eggs, peas, and onion. Cover and refrigerate until chilled.

In a cup or bowl, combine 2/3 cup mayonnaise, sour cream, and mustard. Gently stir into the potato mixture until blended. Add more mayonnaise, if desired. Taste and add salt and pepper to taste.
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REVIEW:

This salad was really beautiful. We had it with Salmon Patties. But we felt there was not enough salt in it. Next time I will add more. Great for our hot Aussie summers!