|Nutritional Guidelines (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 21g||27%|
|Saturated Fat 4g||19%|
|Total Carbohydrate 38g||14%|
|Dietary Fiber 5g||18%|
|Total Sugars 4g|
|Vitamin C 18mg||91%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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.
2 pounds red skin potatoes, peeled, cut into 1/2-inch chunks
1 teaspoon salt
2 large hard boiled eggs
1 cup frozen peas, cooked, drained
1/2 cup red onion
2/3 cup mayonnaise
1 tablespoon sour cream
3 teaspoons mustard
1/4 teaspoon salt and freshly ground black pepper
Gather the ingredients.
Put potatoes in a saucepan and cover with water and 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.