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Creamy Potato Salad

The perfect dish to pass at potlucks, picnics, and family reunions! This big batch of potato salad might replace your go-to.

Ingredients

    • 6 lbs. (2.7 kg) unpeeled red potatoes, quartered
    • 1 lb. (450 g) sugar snap peas, trimmed and cut in half
    • 1 cup (250 mL) mayonnaise
    • 1 cup (250 mL) sour cream
    • ¼ cup (50 mL) Dijon mustard
    • 2 tsp (10 mL) salt
    • ½ tsp (2 mL) coarsely ground black pepper
    • 2 cups (500 mL) sliced radishes
    • ½ cup (125 mL) thinly sliced green onions with tops

Directions

  1. Place the potatoes and enough water to cover them into an 8-qt. (7.6-L) Brilliance Nonstick Stock Pot. Bring to a boil over high heat, then simmer until potatoes are tender.
  2. Add the peas during the last 2 minutes of cooking time. Drain and cool completely.
  3. Combine the mayonnaise, sour cream, mustard, salt, and pepper in a large mixing bowl; mix until well blended.
  4. Add the potatoes, peas, radishes, and green onions; mix gently. Cover and refrigerate for at least 2 hours or overnight, until ready to serve.