Creamy Potato Salad with Carrots and Peas

Here’s a recipe for Creamy Potato Salad with Carrots and Peas that’s light, flavorful, and perfect for a crowd!

Ingredients:

• 4 medium potatoes, peeled and diced
• 1 large carrot, peeled and diced
• 1 cup frozen peas, thawed
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• Salt and pepper, to taste
• 1/4 cup finely chopped red onion (optional)
• Fresh parsley, chopped, for garnish

Instructions:

1. Cook the Vegetables:
   • Place the diced potatoes and carrots in a large pot, cover with water, and add a pinch of salt. Bring to a boil and cook until just tender (about 10-12 minutes). Add the peas for the last 2 minutes of cooking.
   • Drain the vegetables and let them cool completely.
2. Prepare the Dressing:
   • In a large bowl, mix the mayonnaise, sour cream, Dijon mustard, and apple cider vinegar until smooth. Season with salt and pepper to taste.
3. Combine:
   • Gently fold the cooled potatoes, carrots, and peas into the dressing. Add the red onion, if using, and stir until everything is evenly coated.
4. Chill and Serve:
   • Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld.
   • Before serving, garnish with chopped parsley.

Tips:

• For added flavor, consider adding chopped pickles or a splash of pickle juice.
• If you want a little crunch, add celery or bell pepper.

Enjoy this creamy, comforting potato salad!