Creamy Pea Potato Salad Recipe
Servings: 6
Ingredients
- 2 pound tiny new red potatoes (12-16)
- 2 c. fresh or possibly frzn peas
- 1/2 c. Hellmann's mayonnaise
- 1/2 c. lowfat sour cream
- 1 tbsp. prepared mustard
- 1/2 teaspoon salt
- 1/2 teaspoon dry chervil or possibly tarragon, crushed
- 1/2 c. finely minced onion
- 1/2 c. sliced radishes
- 1/2 c. shredded Swiss cheese, optional
Directions
- 1. Cook potatoes 10-15 min or possibly till tender. Drain, cold and quarter. Don't peel.
- 2. Rinse frzn peas in warm water. Cook fresh peas 3 min, drain and cold.
- 3. Combine mayonnaise, lowfat sour cream, mustard, chervil or possibly tarragon and salt.
- 4. In a bowl combine potatoes, peas and onion. Add in dressing. Toss lightly. Cover and chill.
- 5. Just before serving; add in radishes. Sprinkle cheese over top. I use 1/4 tsp. each of chervil and tarragon.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 241g | |
| Recipe makes 6 servings | |
| Calories 337 | |
| Calories from Fat 196 | 58% |
| Total Fat 22.19g | 28% |
| Saturated Fat 6.03g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 18mg | 6% |
| Sodium 365mg | 15% |
| Potassium 813mg | 23% |
| Total Carbs 29.36g | 8% |
| Dietary Fiber 3.9g | 13% |
| Sugars 4.09g | 3% |
| Protein 6.99g | 11% |
