Potato Salad with Peas (adapted from Food Network Magazine)
1-1/2 pounds waxy potatoes
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!