“From Midwest Living magazine June 1987. The article featured farmers and the fresh foods they grew.”
READY IN:
3hrs 20mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Scrub potatoes; cook, covered in boiling salted water for 10 to 15 minutes or till tender; drain. Cool; quarter.
  2. Cook peas, covered, in small amount of boiling salted water 10 to 12 minutes or just till tender. Drain; cool.
  3. Combine mayonnaise, sour cream, mustard, chervil, and 1/2 teaspoon salt.
  4. In a bowl, combine potatoes, peas and onion. Add dressing. Toss lightly to coat mixture. Cover; chill thoroughly.
  5. Just before serving, add radishes; mix gently. Sprinkle cheese over top, if desired.

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