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We read cookbooks the way some people read novels—which probably makes us a little boring at parties. Anyway, I came across a salad dressing that used equal parts sour cream, buttermilk, and mayonnaise. “I’ll bet we can make a great potato salad out of that.” (Of course, converting any recipe to a potato recipe is a pastime in Idaho, where we live.) We used new, waxy, red potatoes (at least in Idaho, they are available year around), and frozen green peas. It was dynamite.
Recipe courtesy of the Prepared Pantry - Dedicated to helping you bake with time-saving baking mixes, quality tools, hard-to-find ingredients, and some of the best baking information on the web. CLICK HERE for FREE Book How To Bake

Red Potato and Green Pea Salad Recipe

• 2 1/2 to 3 pounds small red potatoes
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1/2 cup buttermilk
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 teaspoon crushed dry dill
• 2 cups frozen green peas
• 3 or 4 green onions, snipped into small pieces

Cook the potatoes until just tender. Slice them thinly leaving the skins on the potatoes.

2. In medium bowl, mix the mayonnaise, sour cream, buttermilk, salt, pepper, and dill together until smooth. Pour the dressing over the potatoes. Add the green peas and onions. Mix with a spatula until the potatoes are covered with dressing.

3. Chill and serve.


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