Potato, Egg, Pea Salad

Serves: Six | Prep: 15 min | Cook: 12 min

Ingredients:

Potato, Egg, Pea Salad:
2 lbs potatoes, peeled and cut into 1/2-inch chunks
1 tsp salt
3 hard boiled eggs, chopped
1 cup frozen peas, thawed and drained
5 scallions, sliced

Dressing:
1/3 cup mayonnaise
1/3 cup sour cream
2 tsp dijon mustard
1/2 tsp celery salt
1/4 tsp pepper
2 Tbsp fresh parsley, finely chopped

Directions:
Place potatoes in a saucepan. Cover with cold water, add 1 tsp salt. Bring to the boil. Cook, 12-15 minutes, until just tender. Drain and transfer to a bowl. Add eggs, peas, and scallions to the bowl, cover and refrigerate, until chilled.
In a bowl mix mayonnaise, sour cream, mustard, celery salt, pepper, and fresh parsley together.  Gently stir mixture into the potato mixture.

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