Potato Salad With Peas
I could sit down with a huge bowl of this salad and eat it all day long. It has crunchiness. Creaminess. The pop of peas. And my favorite, Creole mustard.
Servings 6
Calories 326kcal
Ingredients
- 2 pounds red potatoes peeled, cut into 1/2" pieces
- 1 teaspoon kosher salt
- 2 eggs hard-boiled, peeled, chopped
- 1 cup peas frozen, thawed
- ½ cup red onion diced
- ⅔ to 1 cup mayonnaise
- 1 tablespoon sour cream
- 2 teaspoons Creole mustard
- kosher salt
- freshly ground black pepper
Instructions
- Put the potatoes into a saucepan and cover with water.
- Add 1 teaspoon of kosher salt.
- Bring water to a boil, cover and continue boiling until the potatoes are just starting to get tender. Do not overcook them. Start checking them after 10 minutes.
- Remove from heat, drain, place in a large bowl, and let cool.
- Add the chopped eggs, peas and onion. Fold to combine. Cover and refrigerate for 30 minutes.
- Whisk together 2/3 cups of the mayo, the sour cream and mustard in a medium bowl.
- Fold into the potato mixture. Add a bit more mayonnaise if too dry.
- Season with salt and pepper.
Nutrition
Calories: 326kcal | Carbohydrates: 29g | Protein: 7g | Fat: 21g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 616mg | Potassium: 797mg | Fiber: 4g | Sugar: 4g | Vitamin A: 305IU | Vitamin C: 24mg | Calcium: 38mg | Iron: 2mg