A zesty, herby take on American potato salad
Prep Time:
15 minutes
Cook Time:
10 minutes
Servings:
Ingredients
  • 3 pound pingpong-ball-size red potatoes, skins on
  • 1 cup frozen peas
  • 3/4 cup finely chopped red onion
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1/4 cup snipped dill fronds
  • 2 tablespoon dijon mustard
  • 1/2 teaspoon finely grated lemon zest
  • kosher salt and freshly ground black pepper
Directions
  1. Step 1: In a large pot, settle 3 pounds of potatoes. Cover with cold, salted water by 1 inch. Bring to a rolling boil, turn down to a low boil, and cook until potatoes are easily pierced with a skewer, about 10 minutes. Drain.
  2. Step 2: When potatoes are cool enough to handle (but still warm), halve them. Pile into a large bowl. Sprinkle in 1 cup peas (no need to defrost) and 3/4 cup red onion.
  3. Step 3: Whisk together 1/2 cup mayo, 1/2 cup sour cream, 1/4 cup dill, 2 tablespoons mustard, 1/2 teaspoon lemon zest, and salt and pepper to taste. Pour this dressing over potatoes. Mix gently with a soft spatula.
  4. Step 4: Serve at any temperature.