Place the potatoes and enough water to cover them into an 8-qt. (7.6-L) Stockpot. Cook for 42–45 minutes, or just until the potatoes are tender. Add the peas during the last 2 minutes of cooking time. Drain and cool completely.
Combine the mayonnaise, sour cream, mustard, salt, and black pepper in a large mixing bowl; mix until well blended. Add the potatoes, peas, radishes, and green onions; mix gently. Cover and refrigerate for at least 2 hours or overnight. Serve in the Open Tray for the Large Square Cool & Serve.
Calories 190, Total Fat 9 g, Saturated Fat 2 g, Cholesterol 10 mg, Sodium 320 mg, Carbohydrate 23 g, Fiber 2 g, Protein 3 g
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