
Pea and Dill Potato Salad (based on Martha Stewart's Dill Potato Salad)
2 pounds new potatoes
2 cups (or more/less to taste) green peas (fresh or frozen)
1 cup sour cream (I used Tofutti sour cream this last time around)
1 teaspoon red wine vinegar
2 tablespoons chopped fresh dill
salt and pepper to taste
1. Cut new potatoes into wedges. Place in large pot of water, boil for about 10-15 minutes or until slightly tender. Add peas to last 2-3 minutes of boiling time.
2. Drain potatoes and peas. Let cool. Mash slightly.
3. Add sour cream, vinegar, dill, salt, and pepper.
Serve chilled or at room temperature. I enjoy it chilled with a grind of sea salt on top. A good recipe for those (like me) who don't like mayonnaise-based summer salads.
1 comment:
Oh, yum! Thank you for this...I have already copied into my recipes file.
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