Red White & Blue Potato Salad

Makes 12 Servingspotato-salad-with-peas-and-scallions-website

Ingredients

  • 1 cup chopped green onions, divided
  • 1 cup reduced-fat sour cream
  • 1/2 cup light canola mayonnaise
  • 1/4 cup white wine vinegar
  • 4 teaspoons Dijon mustard
  • 2 teaspoons granulated sugar
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 pound unpeeled small or baby red-skinned potatoes
  • 1 pound unpeeled small purple or blue potatoes
  • 1 pound unpeeled small white creamer potatoes
  • 2 cups cooked fresh peas, or one 10-ounce package frozen, thawed
  • 1 ½ cups crumbled feta cheese

Directions

  1. Whisk 1/2 cup green onions and next 7 ingredients in medium bowl. Cover and chill dressing.  (Do ahead: Can be made 1 day ahead. Keep chilled.)
  2. Place all potatoes in large saucepan. Add enough water to cover by 1 inch. Sprinkle with salt. Bring to boil, reduce heat to medium, and boil until tender, 10 to 15 minutes (time will vary depending on size and variety of potatoes). Drain and cool to room temperature.
  3. Cut potatoes into 1/2-inch-thick slices and place in large bowl. Add dressing, peas, and feta cheese; toss gently. Cover and chill at least 2 hours and up to 1 day.
  4. Sprinkle potato salad with paprika and remaining 1/2 cup green onions.

Adapted from MomsDinnerHelper.com

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