Potato Salad with Peas + Cheeseburgers

This was the first meal Tim and I cooked together in our new place: cheeseburgers and potato salad for Memorial Day!  The burgers turned out super juicy and delicious (no surprise using 80/20 ground beef as recommended by Bobby Flay!).  We garnished with cheddar, lettuce, and avocado.  The potato salad is a recipe Tim picked out when I was flipping through one of my food magazines.  It's creamy, a little tangy, and the peas are a great twist.  They add a nice pop of color and sweetness to the potato salad. I also like the fresh herbs, which add something a little special to the dish with minimal effort.  Overall, a great first home-cooked meal in our new place, with many more to come!

Potato Salad with Peas (adapted from Food Network Magazine)
Serves 4-6

1-1/2 pounds waxy potatoes
Salt
2 T cider vinegar
2 cups frozen peas
Heaping 1/2 cup mayonnaise
Heaping 1/2 cup sour cream
1/4 cup minced parsley
1/4 cup minced chives
Freshly ground black pepper

1. Cut the potatoes into bite-sized pieces and place in a pot.  Cover with water by 2 inches and salt the water.  Bring to a boil, and then simmer until tender.  Remove from pot with a slotted spoon and place in a bowl.  Sprinkle with salt and cider vinegar.
2. Return the water to a boil, add the peas, and simmer until just tender.  Drain, and add to the bowl with the potatoes.
2. In a separate bowl, whisk together the mayonnaise, sour cream, parsley, and chives.  Add to the potatoes and gently toss to combine.  Taste, and season with salt and pepper.  Can be served warm or chilled.

Here were are in our new place...you can see there are still a few boxes to unpack!