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Potato Vegetable Salad
Servings: 8
2 1/2 cup carrots, cubed (about 1 lb.)
6 cup red potato, 1/2 in. cubed (about 2 lbs.)
1 cup frozen peas, thawed
3/4 cup green onions, chopped
1 cup sour cream
1/2 cup mayonnaise
2 tablespoon mustard
1 tablespoon white vinegar
2 teaspoon dried dillweed
1 teaspoon ground pepper
1/4 teaspoon salt
Cook carrots in boiling water for 3 minutes.
Add potatoes; bring to a boil, and cook for 10 minutes or until tender. Drain.
Place carrots, potatoes, green peas, and green onions in a large bowl and set aside.
Combine sour cream, mayonnaise, mustard, vinegar, dill weed, pepper, and salt in a small bowl and stir well with a wire whisk. Pour over vegetable mixture; toss gently to coat. Cover and chill 8 hours.
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