POTATO SALAD w/PEAS

Recipe courtesy of Pam's Midwest Kitchen Korner

Ingredients:

3 pounds red-skin potatoes

1 cup frozen peas

1 cup chopped red onion

½ cup mayonnaise

½ cup sour cream

½ teaspoon dried dill or ¼ cup snipped dill fronds

2 tablespoons Dijon mustard

½ teaspoon finely grated lemon zest

Kosher salt and freshly ground pepper

Sliced green olives, for garnish, optional

Method:

Boil: Settle potatoes in a large pot. Cover with cold, salted water by 1 inch. Bring to a rolling boil, turn down to a low boil and cook until potatoes are easily pierced with a skewer, about 25 minutes.

Cut: When potatoes are cool enough to handle (but still warm), cut into 1-inch cubes. Pile into a large bowl. Sprinkle in peas (no need to defrost) and red onion.

Mix: Whisk together mayo, sour cream, dill, mustard, zest, and salt and pepper to taste. Pour this dressing over potatoes. Mix gently with a soft spatula. Arrange sliced olives over top, if desired.

Serve: I like this still warm, but it's good at any temperature; keep cold for picnics.

8 Servings