Here’s a new twist to potato salad that has become one of my favorite side dishes for picnics and grill outs.
Potato and Pea Salad
3 pounds of potatoes – cut to approx. ½ inch pieces
3 tablespoons apple cider vinegar
3 celery stalks – finely chopped
1 ½ cups frozen peas
1 cup mayonnaise – use real mayonnaise – not Miracle Whip
4 green onions – chopped
1 tablespoon Dijon mustard
4-5 garlic cloves – minced
3 tablespoons fresh dill – finely chopped
¼ teaspoon cayenne pepper
Optional – 1 package bacon bits
Cook potatoes in large pot of boiling water. Add 1/2 teaspoon salt to water. Cook until tender – about 25 minutes. Drain. Transfer to large bowl and toss with vinegar to coat. Mix in peas and celery
Whisk mayonnaise and the following 5 ingredients to make dressing. Pour over potato salad and mix thoroughly. Season generously with salt and pepper to taste. Cover and chill for one hour to allow flavors to blend.
Garnish with chives or paprika on top – then serve.