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Creamy Potato and Snap Pea Salad

Creamy Potato and Snap Pea Salad
Recipe type: Side Dish

  • 2 lb. potatoes, cut into bite size chunks (skin left on)
  • 2 Tbsp. white wine vinegar mixed with ¼ tsp. each salt & pepper
  • ½ lb. snap peas, stems & strings removed (snow peas work too!)
  • 1 bunch of green onions (or potato onions), chopped
  • 1 Tbsp. green garlic or garlic scapes, minced
  • ¾ c. sour cream
  • 1 Tbsp. mayo
  • 1 Tbsp. grainy mustard
  • Salt & pepper to taste
  • A mix of any fresh herbs, such as rosemary, thyme, oregano,
  • parsley, dill, cilantro, etc.

  1. Boil cut potatoes in salted water until just soft (but not falling apart).
  2. Drain, reserving hot water.
  3. Gently fold in vinegar/salt/ pepper mix & cool.


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