Description
Creamy Potato Salad with tangy dressing and fresh peas, perfect for any occasion.
Ingredients
Scale
- 2 pounds Yukon gold potatoes, peeled and cut into 1-inch cubes
- 1 cup frozen peas, thawed
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon Dijon mustard
- 2 tablespoons white wine vinegar
- 1 teaspoon salt, or more to taste
- 1/2 teaspoon black pepper
- 2 celery stalks, finely chopped
- 1/4 cup red onion, finely chopped
- 2 hard-boiled eggs, chopped
- Fresh dill, chopped for garnish
Instructions
- Start by boiling the potatoes until tender and then cooling them.
- Mix the cooled potatoes with the peas, celery, red onion, and hard-boiled eggs.
- Whisk together mayonnaise, sour cream, Dijon mustard, white wine vinegar, salt, and pepper for the dressing.
- Pour the dressing over the salad and toss to coat.
- Chill for at least 2 hours, garnish with fresh dill before serving.
Notes
Store in an airtight container if preparing in advance. Adjust seasoning to taste.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Salad
Nutrition
- Calories: 250 kcal
- Sodium: 350 mg
- Protein: 5 g