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Creamy Potato Salad
with Corn and Peas
5 cups of cubed potatoes
3/4 cup of sour cream
1/4 cup of mayonnaise
1/4 cup of minced fresh parsley
2 tablespoons of minced fresh basil
1/2 teaspoon of ground black pepper
1/2 cup of whole kernel corn
1/2 cup of peas
1/4 cup of chopped sweet red peppers
Bring a large pot of water to a boil over medium-high heat. Add the
potatoes. Cook for 10 minutes, or until the potatoes are tender but not
mushy. Drain in a colander. In a large bowl, combine the sour cream,
mayonnaise, parsley, basil, and black pepper. Mix well. Add the corn,
peas, red peppers, and potatoes. Toss well to coat. Cover and
refrigerate for 1 hour, or until chilled. Serves 4. |
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