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. A single candle can illuminate an entire room. A true friend lights up an entire lifetime. Thanks for the bright lights of your friendship. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
