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Ingredients
3 pounds new potatoes, unpeeled
2 teaspoons salt
1 10-ounce box frozen peas, thawed
½ cup mayonnaise
½ cup sour cream
1 teaspoon minced garlic
2 teaspoons curry powder
1 teaspoon ground cumin
2 tablespoons red wine vinegar
1 teaspoon Worcestershire sauce
¼ teaspoon freshly ground pepper
3 scallions, sliced into thin rounds, including some green
Nutritional analysis per serving (8 servings)
36 grams carbs; 14 milligrams cholesterol; 293 calories; 4 grams monosaturated fat; 7 grams polyunsaturated fat; 3 grams saturated fat; 14 grams fat; 6 grams fiber; 570 milligrams sodium; 6 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Scrub the potatoes. Put them in a large pot and add enough lightly salted water to cover them by 2 inches. Bring the water to a rolling boil and add 1 teaspoon of the salt. Cook until the potatoes are tender, about 15 minutes. Drain and cool to room temperature. Chop into bite-size pieces, place them in a large bowl and add the peas.
- Step 2
In a small bowl, combine mayonnaise, sour cream, garlic, curry powder, cumin, vinegar, Worcestershire sauce, the remaining 1 teaspoon of salt and the pepper. Whisk until smooth. Pour over potatoes and peas, add scallions and toss gently to combine well. Cover and chill until shortly before serving time.
Private Notes