Description
Creamy Potato & Pea Salad
Ingredients
1.5 lbs baby red potatoes (halved)
1 cup fresh or frozen peas
1/3 cup mayonnaise
2 tbsp Dijon mustard
2 tbsp fresh parsley (chopped)
1 tbsp white vinegar
1/2 tsp garlic powder
Salt and pepper (to taste)
1/4 cup Parmesan cheese (grated)
Directions
Cook the potatoes: Bring a large pot of salted water to a boil. Add the halved baby potatoes and cook for 12-15 minutes or until fork-tender.
Blanch the peas: In the last 2 minutes of boiling the potatoes, add the peas to the pot. Drain everything and rinse under cold water to cool.
Make the dressing: In a large bowl, whisk together mayonnaise, Dijon mustard, white vinegar, garlic powder, salt, and pepper.
Combine: Add the cooked potatoes and peas to the bowl. Toss gently to coat with the dressing.
Finish with Parmesan: Sprinkle the grated Parmesan and chopped parsley over the top. Toss again lightly and serve immediately or chill for later!
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 6
Calories: 210 kcal per serving
#PotatoSalad #EasySideDish #FreshAndCreamy #VegetarianRecipes #ComfortFood #PicnicPerfect
