July 3, 2010

Potato Salad With Peas

  • 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 to 1 cup mayonnaise, as desired
  • 1 tablespoon sour cream, optional
  • 2 to 3 teaspoons prepared mustard, or to taste
  • salt and freshly ground black pepper, to taste


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.
Serves 4 to 6.

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