This recipe came from mom. It is a light potato salad; not too much mayo. Not everyone likes dill, but it is subtle and the snap peas add a delighful crunch!
Serves 8
Ingredients:
1 lb tiny new potatoes, quartered
2 cups fresh snap peas (the flat kind), sliced in half and ends trimmed off
1/4 cup sour cream
1/4 cup mayo
1 Tsp dill
1 Tbsp chives
Method:
Cook potatoes in a small amount of boiling water for 8 minutes. Add peas for 2-3 more minutes. Drain thoroughly and cool. Stir together sour cream, mayo, dill, chives and add a little salt. Cover and chill.
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