Ingredients
Equipment
soup pot with lid
Mixing bowl
Cooking Instructions
- Bring a large pot of salted water to a boil.
- Add the potatoes and carrots and cook for 10-12 minutes until tender.
- Add the peas during the last 2 minutes of cooking.
- Drain the vegetables and allow them to cool completely.
- Transfer the potatoes, carrots, and peas to a large mixing bowl.
- Add the diced red onion.
- In a small bowl, whisk together mayonnaise, Dijon mustard, lemon juice, olive oil, salt, and black pepper.
- Pour the dressing over the vegetables and toss gently until evenly coated.
- Sprinkle with fresh parsley and chill for at least 30 minutes before serving.
- Serve cold.
Nutrition
Notes
• Allow the vegetables to cool before adding the dressing to keep the salad creamy.
• Yukon Gold or red potatoes hold their shape well after cooking.
• Add chopped celery or diced pickles for extra crunch if desired.
• Refrigerate leftovers in an airtight container for up to 3 days.
• Yukon Gold or red potatoes hold their shape well after cooking.
• Add chopped celery or diced pickles for extra crunch if desired.
• Refrigerate leftovers in an airtight container for up to 3 days.
- Can replace mayonnaise with Olive oil